Napolina Extra Virgin Olive Oil 250ml
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.
Details
Brand
Napolina
Features
Blend of Olive Oils of European Union Origin
Pack Size
250
Unit (free text)
ml
Web Address
www.napolina.com
Company Name
Napolina
SEO Metatag
Oil
Extra Virgin Olive Oil
Olive Oil
Other Information
Rinse - Widely Recycled Napolina is a registered trademark.
Manufacturers Address
Napolina, Royal Liver Building, Pier Head, Liverpool, L3 1NX, UK. Napolina, PO Box 19157, 3001 BD, Rotterdam, The Netherlands.
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.
Return To
Napolina, Royal Liver Building, Pier Head, Liverpool, L3 1NX, UK. www.napolina.com
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/
Regulated Product Name
Extra Virgin Olive Oil
Company Address
Royal Liver Building, Pier Head, Liverpool, L3 1NX, UK.
Storage Type
Ambient Type
Pack Type
Glass Bottle Type
Standardised Brand
Napolina Brand
Unit (specific)
Millilitres Unit (specific)
HFSS Indicator
Not Applicable HFSS Indicator (Promotion and Placement)
Hand Separable
True Hand Separable