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.

Rosemary Olive Oil

Rosmarinus_officinalis133095382.jpg
Rosmarinus_officinalis133095382.jpg

Rosemary Olive Oil

from 14.00

Made with fresh wild Rosemary crushed with fresh, early harvest Chetoui olives. It is both complex and aromatic. Use anywhere rosemary might be used. Amazing with poultry, pork or lamb.  Spectacular for sautéed vegetables, salads & rice.  Mind-blowing with roasted potatoes! Try Cranberry Pear, Sicilian Lemon, Oregano, Peach, Pomegranate, Strawberry, Raspberry, Black Cherry, Fig, Dark Chocolate, Fig, Espresso, and Traditional Aged Balsamic. Blends nicely with other Olive Oils like Eureka Lemon, Garlic, and Tuscan Herb.

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ROSEMARY AND POMEGRANATE GLAZED CHICKEN

2 tablespoons Loide' Rosemary Olive Oil, 1/2 cup chopped red onion, 1 1/2 tsp minced fresh thyme, 1/2 tsp sea salt, divided, 4 skinned, boned chicken breast halves, 1/3 seedless raspberry preserves, 2 tablespoons Loide' Pomegranate Balsamic Vinegar, 1/4 tsp black pepper.

Heat Loide' Rosemary Olive Oil in a skillet over medium heat. Add onion and saute 5 minutes.  Combine the thyme and 1/4 tsp salt and sprinkle over chicken.  Add chicken to skillet and saute 6 minutes on each side until done.  Remove chicken from skillet and keep warm.  Reduce heat to medium low and add 1/4 tsp salt, preserves, Loide' Pomegranate Balsamic Vinegar and pepper stirring constantly until the preserves melt.  Spoon pomegranate sauce over chicken.