Description
The benefits of an Easter cake made with extra virgin olive oil are numerous: it’s lactose-free and highly digestible. Made with live sourdough, it’s free from emulsifiers and preservatives and has lower lipid and glycemic indices compared to traditional colomba. It can be considered a probiotic product where the polyphenols of EVO oil and the organic acids of the yeast provide natural antioxidants and gastric acids, making it more digestible. The oil imparts a unique, non-intrusive flavor that is smoother than butter.
Ingredients:
Italian wheat flour
Egg yolks from free-range hens
Sugar
Sourdough (wheat)
Quinta Luna Extra Virgin Olive Oil (Frantoio Gaudenzi)
Honey
Orange paste (orange peel, glucose-fructose syrup, sugar)
Salt
Vanilla beans
Glaze: Sugar, almonds, egg whites, rice starch

Allergen Information:
Contains gluten and eggs. May contain traces of tree nuts, soy, mustard, and sulfur dioxide as a residue from the orange paste.

Nutritional Information per 100 g:
Energy: 355 kcal (1491 kJ)
Protein: 8.2 g
Carbohydrates: 48 g (of which sugars: 18 g)
Fat: 14 g (of which saturated: 3 g)
Fiber: 1.2 g
Sodium: 0.78 g
Net Weight: 500 g