(a) Whole. ``Whole'' olives are those which have not been pitted.
(b) Pitted. ``Pitted'' olives are those from which pits have been removed.
(c) Halved. ``Halved'' olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts.
(d) Segmented. ``Segmented'' olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts.
(e) Sliced. ``Sliced'' olives consist of parallel slices of fairly uniform thickness prepared from pitted olives.
(f) Chopped. ``Chopped'' olives are random-size cut pieces or cut bits prepared from pitted olives.
(g) Broken pitted. ``Broken pitted'' olives consist substantially of large pieces that may have been broken in pitting but have not been sliced or cut.