Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 656 kcal | 33% |
| Fat | 69.1 g | 99% |
| of which saturates | 4.7 g | 23% |
| Carbohydrate | 6.8 g | 3% |
| of which sugars | 2.3 g | 3% |
| Fibre | 0.20 g | — |
| Protein | 1.5 g | 3% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Aioli Dip A mayonnaise and garlic dip. 170ge Ingredients Rapeseed oil, Water, White wine vinegar, Pasteurised liquid whole egg, Pasteurised liquid egg yolk, Roasted garlic purée, Garlic purée, Salt, Concentrated lemon juice, Preservative (potassium sorbate), Sugar. ALLERGY ADVICE
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Aiolis”: 1.64 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
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