Our Easter cake made with extra virgin olive oil offers several benefits: it’s lactose-free, highly digestible, and made with live sourdough, so it contains no emulsifiers or preservatives. It has lower lipid and glycemic indices compared to traditional colomba. It is considered a probiotic product with antioxidants and natural gastric acids from EVO oil and organic acids from yeast, enhancing digestibility. The oil provides a unique, less invasive taste than butter.

Ingredients:

Italian wheat flour
Egg yolks from free-range hens
Sugar
Sourdough (wheat)
Candied orange peel (orange peel, glucose-fructose syrup, sugar)
Candied mandarin peel (mandarin peel, glucose-fructose syrup)
Quinta Luna Extra Virgin Olive Oil (Frantoio Gaudenzi)
Honey
Orange paste 3.2% (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 candied orange.
Nutritional Information per 100 g:
Energy: 304 kcal (1276 kJ)
Protein: 7.1 g
Carbohydrates: 41 g (of which sugars: 15 g)
Fat: 12 g (of which saturated: 2.6 g)
Fiber: 1 g
Sodium: 0.66 g
Net Weight: 500 g
Storage: Store in a cool, dry place, away from humidity.