Style of stoned olives which are cut lengthwise into more than four approximately equal parts.

Style of stoned olives which are split into four approximately equal parts along and perpendicularly to the major axis of the fruit.

Style of stoned or stuffed olives which are sliced into two approximately equal parts perpendicularly to the major axis of the fruit.

Product style where the stone has been removed from the olives, which basically retain their natural shape.

Product style where whole olives are split lengthwise by cutting into the skin and part of the flesh.

Product style where whole olives are subjected to a process where the flesh is opened without breaking the stone, which remains whole and intact inside the fruit.

Product style where the olives are presented with or without their stem, they retain their natural shape and their stone has not been removed.

Olives which are not placed in packs in orderly fashion.