| (1) | Subject to the provisions of regulation 4, the table olives shall comply with the quality standards for each grade as set out below: |
"Extra choice grade" or "Fancy grade":
| (a) | The high quality olives endowed to the maximum extent with the characteristics specific to the variety and trade preparation. The olives may have very slight colour, shape, flesh-firmness or skin defects: Provided that this does not affect the overall favourable aspect or organoleptic characteristics of each fruit. |
| (b) | The styles whole, split, stoned (pitted) and stuffed olives of appropriate varieties may be classified in this category. |
| (a) | The olives shall be of a good quality with a suitable degree of ripeness and endowed with the characteristics specific to the variety and trade preparation. The olives may have a slight colour, shape, flesh-firmness or skin defects: Provided that this does not affect the overall favourable aspect or organoleptic characteristics of each fruit. |
| (b) | All the types, preparations and styles of table olives may be classified in this category, except for chopped or broken olives. |
| (a) | Although the olives do not comply with the quality standards for the grades mentioned in subregulations (2) and (3) above, they shall still be of a good quality which complies with the general quality standards set out in regulation 4. |
| (4) | The grades of table olives may deviate from the specified quality standards to the extent as set out in Table 1 or Table 2 of regulation 19, depending on the style concerned. |
