Loide' Oils & Vinegars

25539 Main Street Nisswa, MN 56468

218.961.OILS (6457) & 218.547.OILS (6457)

Loide’ Oils and Vinegars was created with a desire to provide the freshest products including artisan Extra Virgin Olive Oils and Balsamic Vinegars imported from all over the world. I am committed to providing exceptional product quality accented by outstanding customer service.  When you enter my store it is my goal to spark your imagination, introduce you to amazing flavors and inspire an excitement for fresh healthy ingredients. The educational Olive Oil and Balsamic Vinegar tasting bar experience makes Loide’ a destination hotspot for food lovers. It is my commitment to provide you with simple ingredients  so you can create unique and exotic flavors to awaken your senses and give you an experience like no other.

Traditional Style Balsamic

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Traditional Style Balsamic

from 19.00

Aged up to 18 years this is our finest grade of aged balsamic condimento from Modena, Italy. It is produced in the Traditional Style and aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels. With only a 4% acidity level, our Four Leaf Quality Equivalent Condimento is exceedingly rich, complex and dense. It pairs beautifully with any Olive Oil or Balsamic in our collection for vinaigrettes, glazes or marinades. Also try drizzled over ice cream or with fresh fruits and berries. This is a main stay in every household! Some favorite pairings include Black Truffle Oil, Butter, Garlic, Milanese Gremolata, Tuscan Herb, Wild Mushroom and Sage, Rosemary, and Dill Olive OIls.

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Balsamic Roasted Pork Tederloin

2 Tbsp. steak seasoning rub, 1/2 cup 18 year Balsamic Vinegar, 1/2 cup Extra Virgin Olive Oil or other EVOO'S such as Garlic, Tuscan Herb or Chipotle.

Dissolve steak seasoning rub in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degree. Place pork into glass baking dish along with marinade. Bake in preheated oven basting occasionally until the pork reaches an internal temp of 145 degree F about 1 hour. Let the roast rest for 10 minutes before slicing and serving.