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.

Neapolitan Herb Balsamic


Neapolitan Herb Balsamic

from 14.00

Zesty & versatile, our Neapolitan Herb dark Balsamic has just the right amount of acidity to shine in a multitude of culinary applications, especially where savory characteristics are desired. Made from traditional herbs including rosemary, marjoram, thyme, garlic and sage, it will launch your next salad, marinade, or BBQ to the next culinary level. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Use to marinate poultry, spike a Bloody Mary, Portabella mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, with pasta, rice, quinoa, drizzled over cucumbers and tomatoes, brushed on bruschetta or paired with creamy cheeses. Pairs great with Garlic, Blood Orange, Lemon, Persian Lime, Tuscan Herb or any of our Extra Virgin Olive OIls. 

Add To Cart



8 oz. cream cheese, 1 cup grated sharp cheddar cheese, 1 Tbs. Dijon mustard, 1 tsp. Loide' Neapolitan Balsamic Vinegar, coarse salt and black pepper, 1 cup shelled unsalted pistachios, coarsely chopped, and crackers for serving.

In a medium bowl using an electric mixture, beat cream cheese and cheddar cheese, Dijon, and Loide' Neapolitan Balsamic until well combined.  Season with salt and pepper.  Cover and refrigerate until slightly firm, 1-2 hours. Meanwhile, in a medium skillet, toast pistachios over medium heat, until fragrant and golden, stirring constantly about 7 minutes.  Transfer to a plate and let cool.  Transfer cheese mixture to a piece of waxed paper, and using the paper shape into a 6" long log.  Cover with pistachios, pressing to adhere.  Wrap log in wax paper and chill until firm, 1-2 hours or up to a day.  Serve with crackers. 


1 loaf Italian bread cut into 1" cubes, salad greens of your choice, 1 red and 1 green pepper cut into strips, 1 cup grape tomatoes cut in half, salt and pepper to taste,  1/4 cup Loide' Neapolitan Balsamic Vinegar, 1/2 cup Loide' Tuscan Olive Oil, 1/4 cup red sliced onions, 1/4 cup scallions, chopped, 1/2 cup pitted green olives coarsely chopped, 1/4 tsp. crushed red pepper flakes, 1 pound fresh Mozzarella.

Combine bread, salad greens, peppers and grape tomatoes in a large salad bowl, salt and pepper to taste. In a separate bowl whisk the Neapolitan Herb Balsamic and Tuscan Olive Oil together.  Add onions, scallions, olives, red pepper and fresh mozzarella.  Marinate for 10 minutes.  Combine with the bread/salad mixture and serve immediately.