FR NOVO GmbH

Napolina Extra Virgin Olive Oil

SKU: 193780777 Categories: ,

Description

Net Content
250 Millilitres
Nutritional Values
Typical values
per 100ml
Energy:
3382kJ/823kcal
Fat:
91.4g
of which saturates:
13.1g
of which mono-unsaturates:
66.7g
of which polyunsaturates:
7.5g
Carbohydrate:
0g
of which sugars:
0g
Fibre:
0g
Protein:
0g
Salt:
0g
Features
Blend of Olive Oils of European Union Origin.
Storage
Best Before End: See bottle
Store away from light and heat. Olive Oil will become cloudy at 10°C (50°F). This is normal and the oil will clear at room temperature. Do not refrigerate. Do not place bottle on a hot surface. Do not pour hot oil back into bottle.
Product Information
EXTRA VIRGIN OLIVE OIL- Extra virgin olive oil of European union origin.
PACKAGING SUSTAINABILITY- As well as being recyclable after use, our bottles are also manufactured using recycled plastics, with our screw-top olive oil bottles using 100% recycled plastic since 2022.
**excludes caps, labels and bottle colourants
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- Superior category olive oil. Perfect for dressings, dipping and drizzling.
Superior category olive oil obtained directly from olives and solely by mechanical means.
Brand Marketing
Bring Naples to your kitchen by trying our Super Green Pasta Salad! Packed with peas, spinach and avocado. This green pasta salad is a delicious way to enjoy your veggies.

Serves: 2
Cook Time: 15 mins

Ingredients: 150g Napolina Fusilli, 1.5 tbsp capers, 150g garden peas, 50g baby spinach, ½ large avocado, 4 sprigs basil, plus more for serving, 3 garlic cloves, ½ white onion, 1 lemon, juiced, 2 tbsp greek yoghurt, 50ml Napolina Extra Virgin Olive Oil, 1 tin Napolina chickpeas, Sea salt flakes (to taste), Black pepper (to taste), Parmigiano Reggiano for serving.

Preparations:
In a blender add the spinach, garden peas, capers, avocado, basil, lemon juice, onion, garlic, greek yoghurt, fresh oregano, olive oil, and sea salt and blitz to a smooth consistency and set aside.
Boil the Napolina fusilli pasta in a saucepan of salted water for 12 mins or until al dente then drain.
Add the Napolina chickpeas and sauce to the cooked pasta and mix well. Serve with Parmigiano Reggiano, a wedge of lemon and a few fresh basil leaves and enjoy!
Want more recipe inspiration? Go to https://napolina.com/recipes/

Other Information
Rinse – Widely Recycled

Napolina is a registered trademark.

Regulated Product Name
Extra Virgin Olive Oil
Storage Type
Ambient
Third Party Logo
Italy Flag.

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