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.

Herbs de Provence Olive Oil

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HERBES_DE_PROVENCE_1.jpg

Herbs de Provence Olive Oil

from 14.00

With top notes of savory, thyme and bay leaf, our all natural Herbs de Provence extra virgin olive oil is a show stopper. Drizzle over grilled chicken or rub on turkey before roasting. Use for bread dipping or in aioli. Match it up with Cranberry Pear, Grapefruit, Sicilian Lemon, Pomegranate, Lavender, Blackberry-Ginger, Cinnamon-Pear, Dark Chocolate, Espresso, Strawberry, Raspberry, Honey-Ginger, Cranberry-Pear, and Peach Balsamic Vinegars. Combine with Butter, Garlic, or Eureka Lemon Olive Oils for a perfect balance of flavors.  

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Roasted Baby Carrots with Thyme                                                                                                                                                  16 baby carrots, 1 Tbls. Herbs de Provence olive oil, 1/4 tsp. sea salt, 1/8 tsp. freshly ground pepper, 1 Tbls. fresh thyme.      Preheat oven to 400 degrees F.  Wash and trim the ends.  Pat dry with paper towel and arrange in one layer on a baking sheet.  Coat carrots with olive oil and season with salt and pepper.  Roast in the oven until fork tender, about 25 minutes.  Transfer carrots to a serving platter, garnish with fresh thyme and serve.