Napolina Extra Virgin Olive Oil

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.

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

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!

Blend of Olive Oils of European Union Origin

Plastic Bottle

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.

Napolina,
Liverpool,
L3 1NX,
UK.

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

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.

Perfect for Dressings, Dipping & Drizzling