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.

Harissa Infused Olive Oil


Harissa Infused Olive Oil

from 14.00

Most popular in North Africa and the Middle East, Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavors. We’ve added more peppers to this by popular demand, making it our hottest infused EVOO.    

Pairs nicely with Pomegranate, Black Currant, Cinnamon-Pear, Pomegranate-Quince, Honey Ginger, Lemongrass Mint, Pineapple, Dark Chocolate, Espresso Strawberry, or Jalapeno Balsamic Vinegars, as well as our Pinot Noir Red Wine Vinegar and Serrano-Honey Vinegar.

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3/4 pound large shrimp (about 15),  4 Tbs Loide' Pomegranate Quince Balsamic Vinegar, 1 Tbs Loide' Harissa olive oil             Directions:  Saute cleaned and deveined shrimp in Harissa olive oil over medium high heat for approximately 4-5 minutes or until they turn white, do not overcook.  Turn pan heat off and  pour balsamic vinegar in, let it stand for 1 minute, then transfer shrimp and pan juices to plate and enjoy.  Serve over rice or noodles.


Naan bread (6), 6-8 tablespoons Loide' Harissa Olive Oil, fresh spinach, washed, Pesto, cherry tomatoes, sliced black olives, fresh mozzarella.

Heat 1 teaspoon Harissa Olive Oil in a pan until hot.  Add one Naan at a time cooking for about one minute on one side or until it is golden brown and toasty. Transfer to a tin foil lined pan.  Complete all 6.  Top each with pesto, then spinach, halved cherry tomatoes, and sliced olives.  Drizzle with Harissa Olive Oil. Top with cheese.  Bake for 8 minutes.  Drizzle with additional Harissa Olive Oil is desired.  Serve.