ProductsCrespoOlives Vertes Entières En Saumure

Crespo, Euroliva

Olives Vertes Entières En Saumure

Name: Olives Vertes Entières En Saumure
Brand: Crespo, Euroliva

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

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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
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	?
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	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

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 components

Shape	Material	Recycling	Impact
1 BAG (200 g)	Plastic	Discard	High

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

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

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.

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