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Napolina Extra Virgin Olive Oil

Rating, 0.0 out of 5 from 0 reviews.
750ml £11.00 per litre
£8.25

Product attributes

Vegetarian

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Product Information

Napolina Extra Virgin Olive Oil is a superior category olive oil crafted directly from olives using mechanical processes only. This is an olive oil with a smooth texture and balanced fruitiness. It’s the ideal olive oil for drizzling over warm pasta, vegetables or grains, or for adding depth to homemade sauces and dips. This 750ml olive oil bottle is a great choice for both everyday meals and special dishes. Perfect for all olive oil lovers.

Features

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

Nutritional data

Typical ValuesPer 100ml
Energy3382kJ/823kcal
Fat91.4g
- of which saturates13.1g
- of which mono-unsaturates66.7g
- of which polyunsaturates7.5g
Carbohydrate0g
- of which sugars0g
Fibre0g
Protein0g
Salt0g

Package type

Plastic Bottle

Other Information

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 place bottle on a hot surface.
Do not pour hot oil back into bottle.

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

Brand

Napolina

Brand details

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/

Manufacturer

Napolina,
Liverpool,
L3 1NX,
UK.

Napolina,
PO Box 19157,
3001 BD,
Rotterdam,
The Netherlands.

Return to Address

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

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