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.

Milanese Gremolata Olive Oil

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milanese.jpeg

Milanese Gremolata Olive Oil

from 14.00

Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley & a hint of mint.  The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils. Try finishing your fish with this exciting flavor combination.  It is also traditionally served with osso buco, veal & other slow braised dishes to add a zip of flavor. We recommend our Gremolata for marinating poultry or in dressings. Pairs nicely with Traditional 18 yr, Red Apple, Fig, Jalapeno, Grapefruit, Oregano & Sicilian Lemon. Combines nicely with Eureka Lemon and Butter Olive Oils.

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ASPARAGUS AND PEA ORZO

4 quarts water, 1 tsp. salt, 2 cups uncooked orzo, 1 bunch asparagus, trimmed and chopped into 1 inch pieces, 2-3 tsp. Loide' Milanese Gremolata Olive Oil, 2 cups frozen peas, defrosted, 4 green onions, chopped, 1/2 cup toasted pine nuts, 1/2 cup freshly grated Parmesan cheese.  Garnish Ingredients-1-2 tsp. Loide' Milanese Gremolata Olive Oil, juice from one lemon or 3 tablespoon  Loide' Sicilian Lemon Balsamic Vinegar.

Bring a  large pot of water to boil and add salt.  Slowly add orzo, stir and return to a boil.  Continue cooking until orzo is soft, about 5 more minutes.  Add asparagus pieces to the orzo. Drain and transfer to a large bowl.  Stir in 2-3 tsp. of Loide' Milanese Gremolata Olive Oil.  Add peas, green onions and pine nuts to the orzo and mix gently.  Stir in parmesan cheese.  Garnish with additional Milanese Gremolata Olive Oil and lemon or Sicilian Lemon balsamic vinegar.

ROASTED PARMESAN CARROTS

1 1/2 Tablespoons Loide' Milanese Gremolata Olive Oil, 2 pounds whole carrots, peeled, 1/2 cup grated parmesan cheese, salt and black pepper.

Preheat oven to 375 degrees.  Line a baking pan with aluminum foil. Stir together Milanese Gremolata Olive Oil, salt and pepper to your taste,  Place into a large zip lock bag and shake until the carrots are well coated. Roast carrots until tender, about 45 minutes.   Sprinkle carrots with with parmesan cheese and return to oven until cheese is browned, about 10 minutes.  Serve.  Would be great also using  Loide' Garlic Olive Oil,  Loide' Tuscan Olive Oil, Loide' Rosemary Olive Oil and others.