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.

Cayenne Chili Olive Oil

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cayenne-pepper.jpg

Cayenne Chili Olive Oil

from 14.00

Made exclusively at our organic mill in Tunisia by crushing 12 pounds of fresh, whole ripe cayenne chilies for each gallon (7.6 pounds) of 100% organic EVOO. The oil and fresh chilies are fused for two hours before decanting and filtering. Essential ingredient for all North African fare: couscous, seafood, relish, salsa, roasted lamb, chicken, & BBQ!

Pairs well with most balsamic, especially Espresso, Strawberry, Tangerine, Vanilla, Mango, Peach & Pomegranate-Quince.Pairs well with Pineapple, Cinnamon-Pear, Fig, Dark Chocolate, and Black Currant Balsamic Vinegars. Combine with Persian Lime Olive Oil for a delicious marinade.

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 COCONUT AND CAYENNE SHRIMP WITH ORZO SALAD

1 lb of large or Jumbo shrimp, 1/2 cup of orzo,( Pappardelle's Lemon Garlic Orzo would be wonderful) 3 tablespoon Loide' Coconut Balsamic Vinegar 1 tablespoon of Loide' Cayenne Olive Oil, 1 cup of cherry tomatoes, halved, 2 cups baby spinach, 1/2 cup feta cheese, 1 tablespoon pine nuts.

Mix Loide' Coconut Balsamic vinegar with Loide' Cayenne Olive Oil and toss in peeled and deviened shrimp with mixture.  Marinade shrimp for 20-25  minutes.  Meanwhile cook orzo according to package.  Drain and toss together in a large bowl with the tomatoes, baby spinach and pine nuts and set aside. Add the shrimp and marinating mixture into a skillet and cook for 2-4 minutes on each side then remove from skillet and add to the orzo mixture.  Top with the feta cheese. 

SPICY SNACK MIX

2 cups each: Rice Cereal Squares, Wheat Cereal Squares, Corn Cereal Squares, Cheddar Cheese Squares, Pretzel Squares, 1-2 cups unsalted peanuts, 1 pkg Ranch Style dry dressing mix, 1/2 cup Loide' Cayenne Olive Oil, 1/4 cup mild Ultra Premium Extra Virgin Olive Oil.

Mix dry dressing mix with the oils and toss with cereal, crackers, pretzels and peanuts in a large bowl or plastic bag.  Toss to coat.  Store in air tight container.  Variations: Wild Mushroom and Sage Olive Oil, Butter Olive Oil, Chipotle Olive Oil, Garlic Olive Oil or Persian Lime Olive Oil.