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.

Mandarin Fruit Fused Olive Oil

Mandarin_Orange.jpg
Mandarin_Orange.jpg

Mandarin Fruit Fused Olive Oil

from 14.00

Made with fresh Mandarin citrus fruit and organic Chetoui olives, this oil is redolent with the intense flavor of fresh Mandarin zest. Use it in baked goods such as tea cake, pound cake, pancakes, or in dressings and marinades. It is particularly delicious with poultry. Pair it with our Serrano Honey for a wonderful cabbage slaw. Additional great options are Sicilian Lemon White Balsamic, Black Cherry, Blueberry, Dark Chocolate, and most other Dark Balsamic Vinegars.

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MANDARIN OVEN ROASTED ASPARAGUS

1 1/2-2 pounds asparagus trimmed, 1/2 teaspoon sea salt, 4 tablespoons Loide' Mandarin Olive Oil 

Preheat oven to 450 degrees.  Place washed asparagus in a single layer in a large roasting pan. Drizzle the Mandarin Olive Oil over the asparagus and then sprinkle on the salt.  Roast asparagus turning occasionally for 20 minutes or until tender.

 

MANDARIN BUTTERNUT SQUASH

1 butternut squash, Loide' Mandarin Olive Oil, salt and pepper to taste, Loide' Maple Balsamic Vinegar, if desired.

Preheat oven to 350 degrees.  Wash squash and cut lengthwise removing all the seeds. Place the squash face up  into a pan filled with about 1 inch of water. Coat squash with Mandarin Olive Oil.  Season with salt and pepper.  Bake for about 1 hour or until tender. Drizzle with Loide' Maple Balsamic Vinegar if desired.