Seaweed: 5 reasons why

Although seaweed only contains around 30 calories per cup, it is high in calcium, iodine, magnesium, iron and vitamin B. Seaweed also serves as a great source of omega 3 fatty acid, thiamine and niacin.

Japanese women carry a larger amount of friendly bacteria in their intestines. How come? Because they eat lots of seaweed! Seaweed contains alginate, which protects the intestinal wall. Alginate slows down the digestive process and aids the body in absorbing body  nutrients.
Seaweed aids the body in disposing the body of waste and heavy metals.
The longest living people in the world live in Okinawa (Japan), where they consume a lot of seaweed. The fiber in seaweed helps lowering blood pressure and reduces the chance at strokes and heart attacks.
Iodine is essential for the functioning of the thyroid gland, a small organ at the level of the larynx, which is responsible for the production of hormones. This organ is vital: we cannot live without the hormones that the thyriod glad produces.

Since the 1st of November, 2013 we have been producing charcuterie and other delicacies, in our own factory close to Het Spaarne in Haarlem. This is how the adventure started.

In 2015 we fell in love with seaweed, which we prefer to call sea-veggies. All our products containing sea-veggies are completely vegetarian, and most importantly, in-cre-di-bly tasty. We find it very important that all our products are produced in the most sustainable way possible, with only the best, and preferably organic ingredients.

We also like to add a lot of glee to our products, and now and then a pinch of mischief. This boosts your resistance, mood and energy level, because at Olijck we believe that everything that stems from friendship, honesty and integrity, must be good.

Olijcke products


Olijcke Marco

Sea-veggie pasta (ravioli)

Our sea-veggie ravioli is filled with ricotta, pak choi and white cabbage. To these delicious products found on land, we add the best from the sea: wakame (wa-ka-mee) and dulse (dul-se). You might be familiar [...]

Olijcke chefs