Olive of young veal Holland

🐄 Young Calf Olive – Holland
🇳🇱 The Dutch young veal shoulder is a fine cut from the shoulder of the animal, with exceptional tenderness , mild flavor and very delicate texture .
It comes from young Dutch calves , raised in natural pastures with a plant-based diet and high welfare standards.

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📖 Product Description
The “olive” is a part of the shoulder — a spot that yields meat that is soft, juicy, and rich in natural gelatin.
The young veal version stands out for its pale color, light aroma and mild flavor, ideal for stews, casseroles or casseroles.
The Dutch origin guarantees consistent quality, purity and food safety , with full traceability.

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💎 Why choose her?
🇳🇱 Origin: Netherlands
🐄 From high quality young calves
🍖 Tender, lean and mild in flavor
🌿 Natural plant-based diet – no hormones or antibiotics
🔥 Ideal for oven, pot or sous vide
💪 Rich in protein & iron, low in fat
🏆 Certifications: ISO 22000 | HACCP | EU Beef Certified
🚚 Nationwide Delivery from Siakos.gr

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🔥 Cooking Instructions
🍲 Casserole / Ragu: Cook for 2 hours over low heat with wine, tomato, carrot and celery.
🍖 Oven: 170°C for 1.5–2 hours with a little broth and herbs.
🥩 Sous Vide: 65°C for 5–6 hours – yields an extremely tender result.

💡 Chef's tip:
To bring out the aroma of the olive, add a little thyme, sage and drops of balsamic vinegar to the cooking.

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🍷 Combinations & Serving
Wine: Pinot Noir or Merlot
Side dishes: Celery puree, rice or baby potatoes
Sauces: Wine, mushroom or lemon
Suggested dish: Young veal olive ragout with baby potatoes and red wine sauce

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🌾 Origin
It is produced from young calves raised in the Netherlands , which are fed exclusively with plant-based feed.
Cutting, processing and packaging are carried out in EU certified facilities with ISO and HACCP standards, ensuring superior quality and safety.

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💪 Nutritional value (100 g)
Calories: 185 kcal
Protein: 22 g
Fat: 11 g
Carbohydrates: 0 g
Iron: 2.3 mg

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📜 Certifications & Guarantees
🇳🇱 Of Dutch Origin
🐄 From Young Calf
🌿 No Preservatives
🔥 Boneless
🏆 ISO 22000 | HACCP Certified
🧊 Fresh / Vacuum Packed
🚚 Nationwide Distribution

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❓ Frequently Asked Questions
What is the difference between it and the Greek olive?
The Dutch olive is milder in flavor, lighter in color, and softer due to the age of the animal.
How is it best cooked?
In slow cooking, oven or sous vide to bring out its natural tenderness.
How is it maintained?
Fresh in the refrigerator for up to 3 days or frozen for up to 12 months.

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🏷️ Badges
🐄 Young Calf Olive | 🇳🇱 Origin Netherlands | 🍖 Boneless | 🌿 Natural | 🏆 Certified | 🚚 Nationwide Delivery

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✨ Siakos.gr – Dutch Young Calf Olive
Soft, tender and aromatic — Holland's young veal is the ideal choice for baking, stewing or gourmet cooking.

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Olive Dutch Young Veal – soft and aromatic cut from the shoulder, ideal for ragout or oven. Certified Dutch veal from Siakos.gr.

Veal Olives, Young Veal, Dutch, Veal, Boneless, HACCP, ISO 22000, Siakos.gr