Loríca

Name: Loríca
SKU: SNOLBIB
Availability: InStock

99,84 €

Extra Virgin Olive Oil for Cooking

Packaged in certified food-grade BAG-IN-BOX, suitable for food service in accordance with HACCP standards and EU Reg. 1935/2004.

Features

Cultivars: Leccino and Leccino del Corno. Blend with medium–high polyphenol content and free from defects at origin.

Bag-in-Box Benefits

Packaging in Bag-in-Box provides numerous benefits in line with HACCP regulations.

Oxygen protection: thanks to the one-way valve, it prevents air ingress, reducing oxidation and extending shelf life.
Light protection: the outer cardboard fully shields sunlight.
Minimal handling: no need for full opening or decanting.
Traceability: the batch number is always visible on the primary packaging.
Hygiene and recyclability: easy disposal, reduced environmental impact, and reduced contamination.

Usage Tips

Boiling
In a large pot of at least 10 L, add 2 tablespoons of LORICA SUNNN to the water and bring to a boil. Slice and trim the vegetables, then add them to the pot. It’s crucial that the water returns to a boil immediately after adding the vegetables to prevent discoloration. Cook to taste (maximum 4–5 minutes), then chill in ice water. Drain, dry, and store in the refrigerator.
This technique has two advantages: the vegetables take on a marked extra-virgin olive oil note, appearing brighter and more vivid in color. You can also pan-sear them later using less oil than usual, as they’re already coated during cooking.

Pan-Roasting
A second technique using a water-and-oil mix involves searing in a pan starting cold. Pan-roast the vegetables in a blend made of water and LORICA SUNNN 50/50, shaken in a squeeze bottle. Pour into a cold pan with the vegetables already positioned, then turn on the heat. This allows the water to penetrate the vegetables while the extra-virgin olive oil conducts heat to brown the exterior. This method requires more attention, as you’re cooking the product from raw.

Leavened Doughs
Add 0.8–1% of LORICA SUNNN per kilogram of flour (adjust based on use), either in a direct dough or in the biga. The presence of EVO oil makes the gluten network more extensible, retains moisture better, and distributes heat more evenly during baking, improving crispness and digestibility.

for a better experience

Only about 2 tablespoons per meal are enough (15ml)

Use it only raw

Average duration of a 500ml bottle: 2 months

Daily consumption recommended by the Nutrition specialist

Italian Extra - Virgin Olive Oil

HEALTH BENEFITS AND NUTRITIONAL CHARACTERISTICS

Italy’s olive oil is different from the rest of the world as it has specific nutritional features, including a high content of chemical healthy components such as fat-soluble vitamins, tocopherols and β-carotene. Therefore, used in place of saturated fats of animal origins (such as cheese or animal fats), Italian extra-virgin olive oil provides a significant nutritional advantage for its high vitamin content (in particular Vitamin E, which is indicated to preserve the beauty of the skin and delay ageing), process antioxidants (polyphenols in particular), phytosterols and monounsaturated fat acids.

VIRGIN OLIVE OIL AND

EXTRA VIRGIN OLIVE OIL

EVO (Extra-Virgin Olive) oil comes from ed from the crushing of fresh healthy olives, picked while still on the tree,
and is immediately bottled with the aid of mechanical supports and without the addition of any additives.
Its acidity level must not exceed 0.8%. Normal virgin olive oil, instead, is blended with refined oils, that is, processed with chemical agents such as benzene.

Its processing undergoes several steps which significantly reduce its quality (for example, Vitamin E deteriorates). It has an acidity of up to 2% and can also disrupt digestion.

A TRUE ALLY OF OUR HEALTH

EVO oil is one of the pillars of the so-called Mediterranean diet and, if consumed in the right quantities (the advice of specialists is to eat about 15 ml per day), it has many beneficial effects on a person’s health. It can reduce bad cholesterol (LDL) thanks to its phytosterol content and increases the level of good cholesterol (HDL) through monounsaturated fats, helping to keep arteries clean.

It promotes the assimilation of calcium, thus reducing the risk of osteoporosis. Also, it lowers blood pressure, reducing the risk of heart attacks and strokes; it helps to control post-meal blood sugar spikes in people with type-1 diabetes.

According to a study published by ACS Chemical Neuroscience and carried out by Dr. Amal Kaddoumi and other researchers from the University of Louisiana, EVO oil helps to delay the development of Alzheimer’s disease. Recent studies have also demonstrated that it is indicated in the prevention of breast cancer.

It is also used in the diet of children with hepatic steatosis (fatty liver disease).

On 1st December 2018, the Food and Drug Administration (FDA) officially changed the definition of EVO, extra-virgin olive oil, from a healthy food (or a nutraceutical supplement) into a medication, if taken and stored according to precise rules.