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.

Maple Balsamic

vermont maple.jpg
vermont maple.jpg

Maple Balsamic

from 14.00

We have searched high and low, and it appears that we have created the first of it's kind, an Aged Pure Maple Balsamic, using real 100% pure maple produced at a small family farm in Vermont. This balsamic is outrageously good. Think pancakes, waffles, oatmeal, glazing bacon, pork chops & ham, ice cream, salad dressings, meat marinades,  drizzled over chocolate, cake, fruit, and on, and on. Perfect with Butter, Blood Orange, Mandarin, Chipotle, Cayenne Chili, Tuscan Herb, Roasted Walnut & Almond oils.

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3 medium sweet potatoes, 2 teaspoon Loide' Rosemary Olive Oil or any Loide' EVOO, 2 shallots, finely chopped, 1/2 cup ricotta cheese, salt and pepper to taste, 1 Tablespoon Loide' Maple Balsamic Vinegar, 1/4 cup grated Parmesan cheese.

Preheat oven to 400 degrees. Poke a few holes in each potato and bake on a baking sheet until soft-about an hour. Let them cool. Meanwhile heat 1 teaspoon Rosemary Olive Oil in a skillet over medium heat and cook the shallots until soft and browning-about 10 minutes.  Reduce oven temperature to 350 degrees.  Line a baking sheet with tin foil and coat with 1 teaspoon of the Olive Oil.  Cut potatoes in half length wise and scoop out the pulp leaving the thin skin shell behind. Save.   Mash pulp with a potato masher until smooth. Add ricotta, salt, pepper, Maple Balsamic and mash again until smooth. Stir in shallots and Parmesan,  Spoon this mixture into the empty shells and put on the cooking sheet.  Bake until heated through, about 30 minutes.


1/4 cup Loide' Maple Balsamic Vinegar, 1/2 cup Plain Greek Yogurt,  1 tablespoon Loide' Basil Olive Oil, 1 teaspoon sea salt, dash of pepper.

Whisk all ingredients in a bowl until smooth.  Serve on a mixture of salad greens, cherry tomatoes, fresh mozzarella and pine nuts.