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.

Cilantro & Roasted Onion Olive Oil

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cilantro-and-roasted-onion.jpg

Cilantro & Roasted Onion Olive Oil

from 14.00

Made with the perfectly blended flavors of roasted, sweet Cippolini onions and cilantro. Wonderful for roasted vegetables or to make fresh salsa. Use to marinate meat, fish, and poultry. Wonderful paired with Coconut, Honey Ginger, Lemongrass Mint, Peach, Fig, Red Apple, Pomegranate and Vanilla balsamic.

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SPICY FISH TACO BOWLS WITH CILANTRO LIME SLAW

Slaw: 1/4 cup Loide' Cilantro and Roasted Onion Olive Oil, 1/4 cup water, 1/2 cup chopped green onions, 1-2 cloves garlic, 1/2 teaspoon salt, juice of 2 limes, 1/2 cup sour cream or Greek yogurt, 3-4 cups shredded purple and green cabbage. Fish Taco Bowls: 1 cup quinoa, 1 pound cod or other white fish, 1/2 cup flour, 2 teaspoons each cumin and chili powder, 1/4 to 1/2 teaspoon cayenne pepper, 2 tablespoons Loide' Butter Olive Oil, 1 teaspoon salt, avocado, lime wedges, cheese for garnishes.

Slaw: Pulse the slaw ingredients in order ending with lime juice until chopped.  Add the sour cream and pulse again until just combined.Toss the sauce with the cabbage. Put in fridge while preparing other items.  Quinoa: Prepare according to directions.  Fish: Pat the cod dry and cut into bite size pieces.   Combine the flour, spices and salt in a shallow pan.  Heat the Butter Olive Oil in a large skillet over medium heat.  Dredge the fish in the flour mixture and add to the hot pan frying for a few minutes on each side.  When golden brown remove from pan and sprinkle with salt.  Place a scoop of quinoa on each plate, a few pieces of fish, a scoop of slaw, and avocados or other toppings.  Serve with lime wedge.