Manzanilla Olives with Anchovy
Prefix 841 was issued by GS1 Spain. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 146 kcal | 7% |
| Fat | 15.0 g | 21% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Protein | 1.3 g | 3% |
| Salt | 2.0 g | 33% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wasser, Oliven, Sardellenpaste (9,5% des Abtropfgewichts: Wasser, Sardellen, Geliermittel: Natriumalginat), Meersalz, Geschmackverstärker: Mononatriumglutamat, Säureregulator: Milchsäure, Citronensäure, Antioxidationsmittel: Ascorbinsäure.
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E270Lactic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Green stuffed olives”: 1.17 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.