Mount Zero Olives Pink Lake Natural Salt Fine 200 G

$5.45

Mount Zero Olives


Certification
FSSC 22000

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Our gourmet salt is a natural pink salt sourced just 50km up the road from the Mount Zero olive grove.
The lake is fed by natural salt aquifers and each summer dries out to reveal a bed of salmon coloured pink salt. Mount Zero and the lake's traditional owners, the Barengi Gadjin Land Council have been working together to hand harvest a small amount of salt from the lake each year.
Though analysis of the salt we know that it is a concentrated store of natural mineral nutrients - rich in calcium, magnesium, phosphorus, sulphur, iron, manganese, zinc and copper as well as being rich in beta carotene. This complexity of minerals, provides a complex, well rounded flavour - dissimilar to many sharp tasting refined salts.
Mount Zero Pink Lake Salt is a natural gourmet salt product which varies in pigment from wet to dry. The local provenance of the salt, along with the hand harvesting, natural sun drying and the salts beautiful flavour and colour are a mirror Mount Zero's core principles of regionalism, sustainability and quality.


Mount Zero Olives is a family owned olive grove three hours west of Melbourne on the northern edge of the Grampians National Park in Victoria, Australia. Commitment to flavour, sustainable farming and a passion for quality ingredients defines Mount Zero and all that we gather.

 

Ingredients - 100% Natural Lake Salt.


Allergens - No known allergens in salt.


Declaration: Pink Lake Salt Has Not Been Irradiated.

 

Nutrition Information
Items  per 100g  NRV%
Energy  0.00 KJ 0%
Protein  0.00g 0%
Fat  0.00g 0%
Carbohydrate  0.00g  0%
Sodium  39.00g  1950%


 

Typical Analysis per 100g
Sodium  39g
Calcium  550mg
Magnesium  120mg
Potassium  50mg
Sulphur  460mg
Phosphorus  0.89mg
Boron  0.67mg
Iron  0.56mg
Molybdenum  0.32mg
Zinc  0.2mg
Manganese  0.07mg

 

Total product shelf life: 5 years

 

Storage conditions: In a Dry, cool, dark, clean and dry environment, away from odorous materials and 10°-25°C. The product is microbiologically stable.