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.

Pomegranate Balsamic


Pomegranate Balsamic

from 14.00

Our naturally flavored balsamic condimento has the intense sweet-tart flavor of the pomegranate & is a perfect match for hearty meats like lamb and duck. It makes and exciting dressing whisked with your favorite oil, pomegranate seeds, toasted nuts and feta cheese. It adds depth to pan sauces, braised meats or compotes. Drizzle over poached fruits and ice cream for an elegant and easy dessert. Several pairing ideas include Cilantro & Roasted Onion, Garlic, Herbes de Provence, Lemon, Persian Lime, Rosemary, Chipotle, Harissa, Cayenne Chili, Baklouti Green Chili, Roasted Walnut & Almond oils.  Pairs great with Black Truffle Oil, and Olive OIls like Butter, Chipotle, Persian Lime, Harissa, and Dill. Combines well with our Grapefruit Balsamic Vinegar.  Pairs great with Black Truffle Oil, and Olive OIls like Butter, Chipotle, Persian Lime, Harissa, and Dill. Combines well with our Grapefruit Balsamic Vinegar.

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1 rack of pork baby back ribs, 1 1/2 cups of Pomegranite Balsamic  1/4 cup Bakouti Green Chili Olive oil, 2 tsp. Himalayan Sea Salt

Coat ribs on both sides with Bakouti Green Chili Olive Oil and sprinkle with Himalayan Sea Salt.  Place ribs meat side  down  and pour the Pomegranite Balsamic into a large glass  casserole  dish (big enough to lay the ribs in).  Make sure that the balsamic covers the meat to the bone.  Add more balsamic if needed to cover. Marinate for 8 - 12 hours in the refrigerator.  

Bake at 225 degrees for an hour.  When grill is hot but not flaming place ribs onto the grill and heat through.   As the ribs are grilling, heat the marinate for about 5 - 10 minutes.  This makes  a nice  sauce to top the ribs or a side sauce.


2 teaspoons honey, 2 teaspoons Loide' Pomegranate Balsamic Vinegar, 2 slices of your favorite bread , Loide' Butter Olive Oil, 2 oz sharp white cheddar cheese, sliced, 2 teaspoons chopped walnuts, 2 teaspoons dried cranberries.

Mix together the honey and vinegar in a small bowl and set aside.   Spritz the Butter Olive Oil on one side of both pieces of bread placing the spritzed side down of one piece in a skillet.  Place the cheese, walnuts, and cranberries on top of the bread in the skillet, then drizzle on 2 teaspoons of the honey/vinegar mixture.  Place the remaining slice of bread on top butter side up. Grill the sandwich over low heat until golden on both sides.  Transfer to a plate and drizzle on the rest of the honey/vinegar mixture.