Golden olive
Prefix 501 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 | 416 kcal | 21% |
| Fat | 45.0 g | 64% |
| of which saturates | 10.5 g | 53% |
| Carbohydrate | 2.5 g | 1% |
| of which sugars | 0.50 g | 1% |
| Protein | 0.20 g | 0% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
reduced fat spread (45%) with olive odl (10%) ingredients water, vegetable oils (rapeseed oil, palm oil), olive oil (10%), salt (1.3%),whey powder (milk), emulsifiers (mono - and di-glycerides of fatty acids, sunflower lecithin), stabiliser (sodium alginate), preservative potassium sorbate), colour (carotenes), vitamin a,vitamin d. allergy advice: for allergens, see ingredients in bold
- E160acaroteneColour
- E202Potassium sorbatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Margarines”: 2.52 kg CO₂e per kg of product (closest product in Agribalyse).
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.