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.

Black Currant Balsamic

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currant.jpg

Black Currant Balsamic

from 14.00

Balsamic condimento is naturally flavored with the floral, sweet, taste of black currant in this rich, unique balsamic condimento. This rich balsamic makes the perfect meat marinade or just enjoy on your yogurt, cheese or ice cream. Pairs well with any of our fruit oils, Tuscan Herb, Rosemary, Dill and Basil olive oils. 

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BLACK CURRANT FLANK STEAK

1 1/2 pounds beef flank steak, 1 cup Loide' Black Currant Balsamic Vinegar, 1/2 cup Loide' Mushroom and Sage Olive Oil.

Place flank steak, Mushroom and Sage Olive Oil and Black Currant Balsamic in a large bowl.  Mix to combine being sure to coat the steak evenly,  Cover and refrigerate for 4-24 hours.  Grill on medium heat for 7 minutes each side.  Let rest and then slice on bias. 

ASPARAGUS AND BLACK CURRANT BALSAMIC

1 pound fresh asparagus,  3 tablespoons Loide' Garlic Olive Oil, 2 tablespoons Loide' Black Currant Balsamic Vinegar, 1/3 cup fresh Parmesan cheese, 2 chives, salt and pepper to taste.

Preheat oven to 400 degrees.  Whisk together Garlic Olive Oil and  Black Currant Balsamic. Break off asparagus at its natural spot and wash.  Toss asparagus with Garlic Olive Oil mixture in a large baggie until well coated.  Transfer the asparagus to a baking sheet  Season with salt and pepper.  Sprinkle with Parmesan cheese. Roast 12 minutes or until done.  Sprinkle with chives.