Extra Virgin Olive Oil
Prefix 619 was issued by GS1 Tunisia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 821 kcal | 41% |
| Fat | 91.2 g | 130% |
| of which saturates | 19.3 g | 96% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 0.00 g | 0% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
First Cold Pressed Extra Virgin Olive Oil
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
TERRA DELYSSA
Open Food Facts, ODbL
Climate impact
Reference value for the category “Extra-virgin olive oils”: 1.63 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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