Napolina Extra Virgin Olive Oil

This Napolina Extra Virgin Olive Oil has a rounded, fruity taste. The olive oil works beautifully as a base for dressings, dips and sauces, helping bring humble ingredients together with flavour. This 500ml olive oil bottle is a versatile kitchen cupboard essential for everyday flavour‑led cooking. Perfect for all olive oil lovers.

Blend of Olive Oils of European Union Origin, Dressings & Dipping

Napolina Extra Virgin Olive Oil has a strong and distinctive flavour. Perfect for dressings, dipping & drizzling. Napolina's Oil range covers all of your cooking needs and to make it easy for you we've introduced colour-coded labels and easy-to-follow flavour descriptors on our bottles.

Produce of the EU

Perfect for Dressings, Dipping & Drizzling

Plastic Bottle

Full Product Name:
Extra Virgin Olive Oil

Storage:
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.
Best before end: See bottle

Safety Warning:
Do not pour hot oil back into bottle.

Additional Information:
Napolina is a registered trademark. All rights reserved.

Napolina

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/

Napolina,
Liverpool,
L3 1NX,
UK.

Produce of the EU

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Super Green Pasta Salad

Serves: 2
Prep Time: 5 mins
Cook Time: 15 mins

Ingredients:
150g Napolina Rigatoni
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:

1. 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.
2. Boil the fusilli in a saucepan of salted water for 12 mins or until al dente then drain.
3. Add the chickpeas and sauce to the cooked pasta and mix well then serve with parmigiano reggiano, a wedge of lemon and a few fresh basil leaves and enjoy!