ProductsCrespoOlives Vertes Entières En Saumure

Crespo, Euroliva

Olives Vertes Entières En Saumure

200 g

BARCODE:3076820007229

COMMON NAME:Olives Vertes Entières Pasteurisèes

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Pickles, Olive Tree Products, Plant Based Pickles, Olives, Green Olives, Whole Olives, Green Olives In Brine, Whole Green Olives

LABELS:Pasteurized, Green Dot, Tidy Man

PACKAGING:Plastic, Bag, Vacuum Packed

ORIGIN:Unspecified

MANUFACTURING:Espagne

COUNTRIES:France

STORES:Casino,Leclerc

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Processed foods

Green-Score

Very low environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in moderate quantity (19%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in moderate quantity (4%)

Sugars in low quantity (0%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in high quantity (4%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	746 kJ (181 kcal)
FAT	19 g
Saturated fat	4 g
Carbohydrates	0 g
Sugars	0 g
Dietary fiber	2.4 g
Proteins	1.1 g
Salt	4 g
Sodium	1.6 g
Minerals
Fruits, vegetables and legumes	~ 0 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	746 kJ (181 kcal)	746 kJ (181 kcal)	?
FAT	19 g	19 g	?
Saturated fat	4 g	4 g	?
Carbohydrates	0 g	0 g	?
Sugars	0 g	0 g	?
Added sugars	~ 0 g	?	~ 0 g
Dietary fiber	2.4 g	2.4 g	?
Proteins	1.1 g	1.1 g	?
Salt	4 g	4 g	?
Sodium	1.6 g	1.6 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 746 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

43 min (~4,350 steps)

Swimming

26 min

Bicycling

20 min

Running

15 min

Ingredients

Ingredients image

Ingredients list

Olivas vertes, eau, sel, acidifiants: acide citrique et lactique, antioxydant: acide L ascorbic

Ingredient information

Olivas Vertes

69% (estimate)

Water

15.5% (estimate)

Salt

2% (estimate)

Acid

2% (estimate)

E330

1% (estimate)

E270

1% (estimate)

Antioxidant

11.5% (estimate)

Acide L Ascorbic

11.5% (estimate)

Allergens

Milk

Traces

None

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Unknown

Vegan status unknown

Unrecognized: fr:olivas-vertes, fr:acide-l-ascorbic

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:olivas-vertes, fr:acide-l-ascorbic

Food Processing

NOVA group

Processed foods

Elements that indicate the product is in NOVA group 3

Ingredients

Salt

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very low environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Olive, green, stuffed (anchovy, sweet peppers, etc…) • Score: 95/100

Life-cycle reference

Category: Olive, green, stuffed (anchovy, sweet peppers, etc…) PEF environmental score: 0.14 Climate change impact: 1.17 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Olive, green, stuffed (anchovy, sweet peppers, etc…). Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Olive, green, stuffed (anchovy, sweet peppers, etc…). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	30.4 %
Processing	0.0 %
Packaging	40.4 %
Transportation	20.4 %
Distribution	7.1 %
Consumption	1.9 %

Bonuses and maluses

Origins of ingredients

Declared origins: Unspecified Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 80/100

Final score breakdown

Life cycle analysis score: 95 Sum of bonuses and maluses: -15 Final score: 80/100

Carbon footprint

Equivalent to driving 0.6 km in a petrol car. 117 g CO2e per 100g of product. Reference category: Olive, green, stuffed (anchovy, sweet peppers, etc…). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Olive, green, stuffed (anchovy, sweet peppers, etc…). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Olive, green, stuffed (anchovy, sweet peppers, etc…). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	4.2 %
Processing	0.0 %
Packaging	59.7 %
Transportation	31.9 %
Distribution	3.6 %
Consumption	0.6 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic
Total

Declared packaging

Plastic, Bag, Vacuum Packed

Transportation

Manufacturing locations

Espagne

Origins of ingredients

Declared origins: Unspecified Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unspecified	100 %	High

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on September 28, 2016 at 8:27:42 PM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 8:23:13 PM UTC by new-nutrition-bot .

Product page also edited by bugmenot, dbfood, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, quentinbrd, yuka.I7RMPd67NtcmEff006Yy9TG-Ofr6PdVCCmRQow, yuka.UzZvdkY1UWFuOWt5dWNBaHdnakwrUGdrbDVUeWNtYnVMK1VRSVE9PQ, yuka.VDRjN0tKOGg5NlJRZy8wNCt5M2YyUEJJenNlaVVrYUhCL1VJSVE9PQ.

View on Open Food Facts