1. (a) The term “Canned Ripe Olives” refers to olives of the “ripe type” or the “green-ripe type.”

   1. (1) “Ripe type” olives are those which have been treated and oxidized in processing to produce a typical dark brown to black color.
   2. (2) “Green-ripe type” olives are those which have not been oxidized in processing and which range in color from yellow-green; green-yellow or other greenish casts; and which may be mottled.

Note: Authority cited: Sections 208, 26202 and 26510, Health and Safety Code. Reference: Section 26510, Health and Safety Code.

History

1. New Part 2 (Sections 16112, 16113 and Table 1) filed 12-15-83; effective thirtieth day thereafter (Register 83, No. 51).

2. Editorial correction of subsection (a)(2) printing error (Register 84, No. 8).