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.

Traditional Style Balsamic

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Traditional Style Balsamic

from 19.00

Aged up to 18 years this is our finest grade of aged balsamic condimento from Modena, Italy. It is produced in the Traditional Style and aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels. With only a 4% acidity level, our Four Leaf Quality Equivalent Condimento is exceedingly rich, complex and dense. It pairs beautifully with any Olive Oil or Balsamic in our collection for vinaigrettes, glazes or marinades. Also try drizzled over ice cream or with fresh fruits and berries. This is a main stay in every household! Some favorite pairings include Black Truffle Oil, Butter, Garlic, Milanese Gremolata, Tuscan Herb, Wild Mushroom and Sage, Rosemary, and Dill Olive OIls.

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BALSAMIC ROASTED PORK TENDERLOIN

2 Tbsp. Loide' Kansas City Steak seasoning rub, 1/2 cup Loide' 18 year Balsamic Vinegar, 1/2 cup Extra Virgin Olive Oil or other Olive Oils such as Garlic, Tuscan Herb or Chipotle.

Dissolve steak seasoning rub in balsamic vinegar and stir in olive oil. Place pork into a resealable plastic bag and pour marinade over the top. Squeeze out air and seal bag; marinate 2 hours or overnight. Preheat oven to 350 degrees. Place pork into glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temp of 145 degrees or about 1 hour. Let the roast rest for 10 minutes before slicing and serve.

CAPRESE' CHICKEN

4 chicken breasts, salt and pepper, 2 sliced Roma tomatoes, 1/4 cup sun dried tomatoes in oil, 4 slices mozzarella cheese, 12 basil leaves, 3 tsp. Loide' Garlic Olive Oil, 1/3 cup Loide' Traditional Balsamic Vinegar, 2 Tbs. brown sugar.

Preheat oven to 350 degrees. Cut a pocket in each chicken breast taking care not to cut all the way through. Season chicken with salt and pepper. Pour 1/2 teaspoon each of Garlic Oil and the sun dried tomato oil over each breast. Fill each pocket with 2 slices Roma tomato, 2 tsps. sun dried tomato strips, 1 slice cheese and 3 basil leaves. Pinch and seal the pocket with toothpicks. Heat 2 tsps. each Garlic Oil and sun dried tomato oil in a pan which is oven safe.  Fry the chicken breasts until golden brown on each side, about 5 minutes.  While chicken is cooling, combine Traditional Balsamic and brown sugar in a bowl.  Add to pan around the chicken.  Simmer on low, stirring until glaze has thickened, about 3 minutes. Place pan into the oven and cook for an additional 15 minutes or until chicken is cooked through.  Remove all toothpicks and drizzle the pan juices over the chicken.