Green Olive and Rosemary Sourdough
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 236 kcal | 12% |
| Fat | 3.6 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 40.6 g | 16% |
| of which sugars | 3.4 g | 4% |
| Fibre | 4.6 g | — |
| Protein | 8.1 g | 16% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 4 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Water, Green Olives (10%) [Green Olives, Water, Salt, Acidity Regulator (Lactic Acid)], Olive Tapenade (2.5%) [Black Olive, Olive Oil, Tomato, Capers, Lemon Juice, Garlic, Salt, Cornflour, Thyme, Sunflower Oil, Oreganol, Fermented Wheat Flour, Salt, Rosemary, Malted Barley Flour.
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sourdough breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Sourdough breads”: 0.75 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.