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more general categories information about this item A. Product Type A. Product Type Product Type, EU (24) Eurocode 2 Food Classification (17) Vegetables and Vegetable Products (EUROCODE2) (8) EuroFIR Food Classification (24) Fruit or Fruit Product (EuroFIR) (10) European Food Groups (EFG) (19) Fruits (EFG) (5) Product Type, International (24) Food and Feed Commodities (Codex) (23) Food Commodities of Plant Origin (CCPR) (13) Fruits (CCPR) (10) Stone Fruits (FS) (CCPR) (5) Global Product Classification (GS1 GPC) (24) Seasonings/Preservatives/Extracts (GS1 GPC) (5) Pickles/Relishes/Chutneys/Olives [A1175] (5) Olives (Perishable) [A1179] (5) Product Type, USA (24) Product Type, US CFR, Title 21 (20) Fruit or Vegetable Product (US CFR) (10) Vegetable or Vegetable Product (US CFR) (8) Product Type, USDA Standard Reference (23) Vegetables and Vegetable Products (USDA SR) (8) B. Food Source B. Food Source Plant Used As Food Source (18) Plant According To Family (7) Olea europaea Species (7) Olea euraea subsp. europaea (Europe) (7) Olives of Spain (3) Picual (1) C. Part of Plant or Animal C. Part of Plant or Animal Part of Plant (13) Fruit or Seed (13) Fruit (13) Fruit, Peel Present (12) Fruit, Peel Present, Core, Pit or Seed Removed (4) E. Physical State Shape or Form E. Physical State Shape or Form Solid (18) Whole (12) Whole, Natural Shape (12) F. Extent of Heat Treatment F. Extent of Heat Treatment Heat-Treated (11) Fully Heat-Treated (11) G. Cooking Method G. Cooking Method Cooking Method Not Applicable (19) H. Treatment Applied H. Treatment Applied Food Modified (5) Microbially/Enzymatically Modified (4) Fermented/Modified, Multiple Component (3) Cured or Aged (3) Ingredient Added (8) Flavoring or Taste Ingredient Added (8) Salt Added (5) Salted (1) J. Preservation Method J. Preservation Method Preserved by Heat Treatment (5) Preserved by Storage in Modified Atmosphere (4) Preserved by Chemicals (2) Preserved by Adding Chemicals (2) Preserved by Adding Acid (2) Preserved by Adding Inorganic Acids or Salts (2) Preserved by Salting (2) Preserved by Brining (2) K. Packing Medium K. Packing Medium Packed in Edible Medium (9) Packed in Water (4) M. Container or Wrapping M. Container or Wrapping Container or Wrapping by Form (8) Can, Bottle or Jar (8) Bottle or Jar (6) Jar (6) Container or Wrapping by Material (21) Glass Container (8) Glass Container, Metal Lid (6) Sealing/Closing Element (8) Closing Cap or Lid (6) Screw Cap or Lid (6) Metal Screw Cap or Lid (6) Seal/Gasket (8) Plastic Gasket (8) N. Food Contact Surface N. Food Contact Surface Food Contact Surface From Human-Made Material (14) Glass (8) Plastic (14) Coating Enamel (9) Corn Enamel (C-Enamel) (9) P. Consumer Groups/Dietary Use/Label Claim P. Consumer Groups/Dietary Use/Label Claim Consumer Group (24) Human Food (24) Human Food, No Age Specification (12) Dietary Claim or Use (24) Organic Food Claim or Use (14) Artificial Ingredient-Related Claim or Use (15) No Artificial Ingredients Claim or Use (15) General Label Claim (22) Label Claim Separate From Food Name (16) Nutrition-Related Claim or Use (24) Cholesterol Special Claim or Use (18) No or Reduced Cholesterol Claim or Use (18) Cholesterol Free Food (18) Vitamin- or Mineral-Related Claim or Use (16) Source of {Vitamin} and/or {Mineral} Nutrition Claim (16) Other Ingredient- or Constituent-Related Claim or Use (16) Probiotic Claim or Use (16) Religion- or Customs-Related Claim or Use (16) Vegan/Vegetarian or Suitability For Vegan/Vegetarian Claim or Use (16) R. Geographic Place and Region R. Geographic Place and Region Continents, Regions and Countries (21) Europe (6) Europe, Southern (5) Spain (2) S. Substances S. Substances Pesticides (15) Pesticides Not Applied (14) Z. Adjunct Characteristics of Food Z. Adjunct Characteristics of Food Degree of Plant Maturity (12) Ripe or Mature (12) Production Environment (24) Preparation Establishment (18) Food Industry Prepared (17) Sensory Characteristics (18) Color of Fruit or Vegetable Skin (10) Green Skin (5) Green (3) Texture of Fruit or Vegetables Skin (9) Smooth Skin (7) Color of Fruit or Vegetable Flesh (8) Green Flesh (4) Texture of Fruit or Vegetable Flesh (11) Soft Texture (6) Taste of Fruit or Vegetable Flesh (13) Bitter Taste (1) Slightly Bitter (1) Size and Shape of Fruit or Vegetable (9) Conical Shape (1)
