Green Olive, Feta & Oregano Focaccia
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 259 kcal | 13% |
| Fat | 6.3 g | 9% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 39.1 g | 15% |
| of which sugars | 4.2 g | 5% |
| Fibre | 3.5 g | — |
| Protein | 9.7 g | 19% |
| Salt | 0.73 g | 12% |
Open Food Facts, ODbL, record updated 3 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Water, Green Olives (5%) (Green Olives, Water, Salt, Acidity Regulators: Lactic Acid, Citric Acid, Ascorbic Acid), Extra Virgin Olive Oil, Feta Cheese (3.5%) (Sheep's Milk, Goats' Milk, Salt), Yeast, Wholemeal Wheat Flour, Sea Salt, Oregano.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 29 June 2026 | £2.50 | Grimsby |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Filled focaccia”: 3.23 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.