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.

Garlic Olive Oil

Garlic.jpg
Garlic.jpg

Garlic Olive Oil

from 14.00

Our Garlic Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything. Perfect to have on hand for marinating meats, and sautéing veggies from beans to broccoli. Use for garlic bread, bruschetta or our favorite-romaine lettuce. Try it paired with Sicilian Lemon, Oregano, Honey Ginger, Pineapple, Pomegranate, or Raspberry balsamic. Pairs well with a variety of Balsamics, including Fig, Traditional, Blackberry-Ginger, Black Currant, Cinnamon-Pear, Premium White, Jalapeno, and Tarragon. Also pairs well with Serrano-Honey, Pinot Noir, and White Champagne Vinegars. Combine with other Olive Oils like Butter, Basil, Tuscan Herb, Cilantro and Roasted Onion, Eureka Lemon, Wild Mushroom and Sage, and Milanese Gremolata for fantastic and incredibly easy cooking.

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PORK CHOPS WITH GARLIC OIL AND RASPBERRY VINEGAR 

4 lg. boneless pork chops, 2 tbsp. flour, salt, 1/4 tsp white pepper, 1/2 tsp. dried rosemary, 2 tbsp. Loide' Garlic Olive Oil, 1/2 cup beef stock, 1/2 cup dry vermouth, 1/4 cup  Loide'Raspberry Balsamic, 1/4 cup heavy cream.

Dredge pork chops and flour.  Season both sides with salt, pepper and rosemary. Brown the chops in the Garlic Olive Oil.  Pour off fat.  Stir in stock and vermouth.  Cover and simmer for 30 minutes. Remove chops from pan and keep warm.  Turn up heat and reduce sauce in pan until thick.  Add Raspberry Balsamic and continue cooking until thickened.  Add cream and simmer until sauce is thick enough to coat the chops Taste and adjust seasonings.  Serve immediately.  Serves 4.

QUICK NIGHT CHICKEN DISH

4 chicken breasts, 1/2 cup Loide' Garlic Olive Oil, 1/4 cup Dijon mustard, 1/4 cup Loide Sicilian Lemon Balsamic Vinegar.

Preheat oven to 350 degrees.  Mix all ingredients except chicken in a bowl.  Salt and pepper the chicken to taste and place chicken in an oven safe dish.  Pour mixture over chicken.  Cover with tin foil and bake for 15 minutes.  Uncover and bake an additional 30 minutes. Serves 4 

GARLIC BROCCOLI WITH CASHEWS

1 1/2 pounds fresh broccoli, cut into bite size pieces, 1/2 cup Loide" Garlic Olive Oil, 1 tablespoon Loide Maple Balsamic, 3 tablespoons Mariso Soy Sauce, 2 teaspoons Loide' Sicilian Lemon Balsamic Vinegar, pepper to taste, 1/3 cup chopped salted cashews.

Place the broccoli in a large pot with 1 1/2 inches of water.  Bring to a boil and cook until tender but still crisp.  Drain and arrange on a platter. Mix the Garlic Olive Oil, Maple Balsamic, Soy Sauce, Siciian Lemon Balsamic, and pepper and heat in a pan.  Remove from stove when hot and add the cashews.  Pour over broccoli and serve immediately.