Mediterranean olive bread
A double fermented bread made with a wheat sourdough and stuffed with juicy black olives. Shaped by hand with care for a truly rustic finish.
Did you know?
All our loaves can be given a fantastic crust and an even fresher “freshly baked” flavour and aroma. Just pop the thawed product into a pre-heated oven at 170–200ºC for 4–5 minutes for a fresh and crusty loaf.
- Energy (kJ)1032.5
- Energy (kcal)246
- Fat (g)2.1
- of which saturates (g)0
- of which monounsaturates (g)0.2
- of which polyunsaturates (g)0.1
- of which sugars (g)1.9
Values derived in accordance with the rules of McCance & Widdowson’s
The Composition of Foods integrated dataset (CoF IDS)
Wheat Flour (Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin)), Water, Sliced Black Olives 7.56% ((stones/stone fragments may be present), Olives, Water, Salt, Colour Stabiliser: E579)), Yeast, Salt (Salt, Anti-caking Agent (Sodium Ferrocyanide: E535), Extra Virgin Rapeseed Oil, Barley Malt Flour, Bread Improver (WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), Enzymes: Xylanase, Alpha Amylase, Glucose Oxidase, Flour Treatment Agent:Ascorbic Acid)
For allergens see ingredients in bold.
