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.

Butter Olive Oil


Butter Olive Oil

from 14.00

This creamy extra virgin olive oil is naturally infused with the rich flavor of butter. Use this golden, vegetarian, dairy free olive oil as a butter substitute in baking or anywhere you might use melted butter including: over hot popcorn, with seafood like crab or shrimp, to dip bread in, over pasta, mashed potatoes, rice, or in baking. Pair it with Maple, Vanilla, or Cinnamon Pear for a wonderful glaze or in place of brown sugar. Very special with Coconut, Cranberry Pear, Black Cherry & Strawberry tooPairs well with Dark Chocolate, Blueberry, Maple, Fig, and Pomegranate Balsamic Vinegars. Combines nicely with Garlic, Basil, Roasted Walnut, and Tuscan Herb Olive Oils.!  

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Ingredients: 3 cups cold cooked rice, 1/2 - 1 cup Loide' Butter Olive Oil, 1 medium onion chopped onion, 2 stalks chopped celery, 2 diced carrots, 1 cup frozen peas, 3 eggs, 1/4 - 1/2 cup Maruso Soy Sauce to taste, pepper

Directions: Pour Butter Olive Oil in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute  more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oil spreads from veggies. Mix eggs into veggies and season with pepper. Add Maruso Soy Sauce. Then slowly mix in rice by the spoonful until all ingredients are well blended. Fry until steamy hot ,stirring often.


1 cup corn kernels, 3 tablespoons Loide' Butter Olive Oil, 3 scallions chopped fine, 3 cups chicken stock, 1 cup polenta, salt.

Saute corn in 1 tablespoon Butter Olive Oil  until edges brown, 3-4 minutes. Add scallions for 1 minute. Add chicken stock and bring to a boil.  Whisk in polenta. Stir in 2 tablespoons Butter Olive Oil and cook until thick.


1 teaspoon garlic powder, 1 package dry ranch dressing mix, 3/4 cup Loide' Butter Olive Oil, 1 bag mini pretzels, 1 teaspoon cayenne pepper.

Mix seasonings into oil.  Pour pretzels into a 1-gallon zip lock baggie and pour oil mixture over.  Shake to mix.  Spread all the pretzels onto a sheet cake pan and roast at 250 degrees for 20 minutes stirring a few times. 

* Could use a little less Butter Olive Oil and add enough Loide' Red Cayenne Pepper Olive Oil instead of the dry cayenne spice.