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.

Basil Olive Oil

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basil.jpg

Basil Olive Oil

from 14.00

Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together. This oil is fresh, green & herbal. Try it on a summer salad or caprice and let your taste buds travel to the shores of the Mediterranean. Pairs well with all of our balsamic, try it with Oregano, Jalapeno, Lemongrass-Mint, Grapefruit, Pineapple, Peach, Strawberry, Raspberry, Fig, and Sicilian Lemon Balsamic Vinegars. Also combines nicely with Rosemary, Tuscan Herb, and Eureka Lemon Olive Oils. 

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Roasted Cherry Tomato Bruschetta                                                                                                                                                 Heat oven to 425 degree F.  Arrange 24 grape or cherry tomatoes (about 8 oz.) in single layer on a small baking sheet lightly coated with Basil Olive Oil.  Drizzle additional Basil Olive Oil over the tomatoes and season with salt and pepper. Roast, shaking pan occasionally, until tomatoes are just wilted, about 20 minutes.  Let cool.  Spread 2 Tbsp. pesto evenly over tops of 12 toasted baguette slices ( 1/2" thick).  Cut a bocconcini ( small balls of fresh mozzarella, 1 1/2 oz. total) into 6 slices each and divide evenly over toasts.  Top evenly with roasted tomatoes, spooning some of the juices remaining in pan over top.  Garnish each toast with 2 small basil leaves (if desired) and season with freshly ground black pepper.  Makes 12.