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.

Persian Lime Olive Oil

limes.jpg
limes.jpg

Persian Lime Olive Oil

from 14.00

Zesty Persian lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This flavored oil will take your recipe to the next flavor dimension. Use on fish, poultry, in Mexican dishes, in baking, fresh salsa, marinades, and dressings. Pairs well with Oregano, A-Premium White, Pineapple, Cranberry Pear, Black Cherry, Raspberry, Strawberry, Lavender,  or Pomegranate-Quince. Also great when paired with our Blackberry-Ginger, Honey-Ginger, Lemongrass-Mint, Pomegranate, Pineapple, and Coconut Balsamic Vinegars. Combine with Eureka Lemon, Mandarin, Chipotle, Harissa, Cilantro and Roasted Onion, or Red Cayenne Olive Oils.

Size:
Quantity:
Add To Cart

RASPBERRY LIME PIE

1 (14ounce) can sweetened condensed milk, 1/4 cup Loide' Persian Lime Olive Oil, 2 tbl Loide' Raspberry Balsamic Vinegar, 1- 8 0unce container Cool Whip, 1 cup fresh raspberries, 9 inch graham cracker crust.

In a bowl, combine milk and Persian Lime Olive Oil and Raspberry Balsamic.  Mix well. Mixture should thicken.  Fold in Cool Whip and raspberries.  Spoon mixture into pie crust.  Refrigerate a minimum of 2 hours before.

PEACH SALSA

2 cups chopped, peeled peaches, 3/4 cup finely chopped red bell pepper, 1/4 cup chopped green onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon sugar, 1 tablespoon Loide' Persian Lime Olive Oil, pepper to taste, 1 8 oz. french bread loaf sliced, 4 oz. Brie cheese cut into 24 pieces.

Place the cheese in the freezer for a short while to make cutting it easier.  Combine first 7 ingredients, set aside. This is the salsa. Arrange bread slices in a single layer on a baking sheet.  Preheat broiler.Top each bread slice with 1 piece of cheese and broil until cheese is melted and toast is browned watching it closely. Remove from oven and and top with 1 1/2 tablespoons of the salsa.  Serve immediately.