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.

Tuscan Herb Olive Oil

tuscan.jpg
tuscan.jpg

Tuscan Herb Olive Oil

from 14.00

A delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil makes this oil a favorite! Use it on everything from salad dressings to marinades. Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper. Pair with Cranberry Pear, Sicilian Lemon, Pineapple, Peach, Blackberry Ginger, Black Cherry, Fig, Espresso, Dark Chocolate, Strawberry, Raspberry, Vanilla, Traditional 18 yr......just about any balsamic! Combine with our Eureka Lemon Olive Oil.

Size:
Quantity:
Add To Cart

MARINATED VEGGIE SALAD

1/2 cup Loide' Tuscan Olive Oil, 1/4 cup Loide' Oregano Balsamic Vinegar,  1 tablespoon Dijon mustard, 1 tablespoon minced garlic, 3/4 teaspoon sea salt, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, 3 cups cauliflower florets, 2 cups cherry tomatoes, halved, 1 red and 1 green pepper sliced, 3 medium zucchini, cut into bite size pieces, 3 carrots peeled and cut into bite size pieces, 1 small onion thinly sliced.

In a small bowl whisk together the oil, vinegar mustard, garlic, salt, pepper and sugar.  In a large bowl combine the cauliflower, tomatoes, peppers, zucchini, carrots and onion.  Pour the dressing over the vegetables tossing to coat.  Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.  Serve with a slotted spoon.

VEGGIE PIZZA

1 ready made thin pizza crust, 3 oz goat cheese, 1 tablespoon Loide' Tuscan Herb Olive Oil, 1/4 cup Parmesan cheese, 1 cup of roasted veggies. (Recipe follows)

Preheat oven to 425 degrees.  Blend goat cheese and Tuscan Olive Oil in a small bowl.  Spread the mixture over the crust and top with veggies.  Sprinkle cheese on top. Bake until edges are browned about 10-12 minutes.

Roasted Veggies: 5 tablespoons Loide' Tuscan Herb Olive Oil, 3 tablespoons Loide Fig Balsamic Vinegar,  1 of each pepper-red, orange and yellow, 1 large zucchini, 4 plum tomatoes.

Preheat oven to 425 degrees.  Coat a large cookie sheet with 2 tablespoons Tuscan Olive Oil.  Layer veggies evenly and drizzle with the 3 tablespoons Tuscan Herb Olive Oil, and Fig Balsamic.   Bake for 25-30  minutes. Add to top of pizza before cheese.