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Description
xEXTRA VIRGIN OLIVE OIL- Extra virgin olive oil of European union origin.RESPONSIBLY SOURCED- We take pride in our ethical, transparent and sustainable supply chain. PACKAGING SUSTAINABILITY- Our oil bottles are made of 100% recyclable materials and are 100% recyclable. Our plastic bottles emit a 60% lower carbon footprint than glass bottles.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.
Product informationEXTRA VIRGIN OLIVE OIL- Extra virgin olive oil of European union origin.
RESPONSIBLY SOURCED- We take pride in our ethical, transparent and sustainable supply chain.
PACKAGING SUSTAINABILITY- Our oil bottles are made of 100% recyclable materials and are 100% recyclable. Our plastic bottles emit a 60% lower carbon footprint than glass bottles.
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.
RESPONSIBLY SOURCED- We take pride in our ethical, transparent and sustainable supply chain.
PACKAGING SUSTAINABILITY- Our oil bottles are made of 100% recyclable materials and are 100% recyclable. Our plastic bottles emit a 60% lower carbon footprint than glass bottles.
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.
Blend of Olive Oils of European Union Origin
Country of Origin
Produce of the EU
Suitable for vegetarians
Storage
Store away from light and heat. Olive Oil will become cloudy at 10C (50F). 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.
Best before end: see bottle
Preparation and Usage
Perfect for Dressings, Dipping & Drizzling
Recipes
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
large avocado
4 sprigs basil, plus more for serving
3 garlic cloves
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!
Serves: 2
Prep Time: 5 mins
Cook Time: 15 mins
Ingredients:
150g Napolina Rigatoni
1.5 tbsp capers
150g garden peas
50g baby spinach
large avocado
4 sprigs basil, plus more for serving
3 garlic cloves
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!
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 10C (50F).
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.
Extra Virgin Olive Oil
Storage:
Store away from light and heat.
Olive oil will become cloudy at 10C (50F).
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.
Brand
Napolina
Enjoy a 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
large avocado
4 sprigs basil, plus more for serving
3 garlic cloves
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!
Serves: 2
Prep Time: 5 mins
Cook Time: 15 mins
Ingredients:
150g Napolina rigatoni
1.5 tbsp capers
150g garden peas
50g baby spinach
large avocado
4 sprigs basil, plus more for serving
3 garlic cloves
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!
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.
Manufacturer
Napolina,
Liverpool,
L3 1NX,
UK.
Liverpool,
L3 1NX,
UK.
Country of Packing
Produce of the EU
Return To Address
Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com
Liverpool,
L3 1NX,
UK.
www.napolina.com
Typical ValuesPer 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 |
