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.

White Truffle Olive Oil


White Truffle Olive Oil

from 29.00

This is a connoisseur's olive oil. Made in Italy in an artisan fashion without the use of extracts, this oil is smooth while having the intense white truffle flavor.  Gourmet oils make a fantastic finishing oil. Use in any potato, risotto, pasta, cauliflower or egg dishes. Try it on popcorn! Great adding it to honey or fresh fruit conserve with fresh cheese slices. Try a pairing of 18 yr Traditional, Fig, Pomegranate, Tangerine or Sicilian Lemon balsamic as well as the Mandarin and Butter Olive Oils.

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3 Tbs. Loide' Butter Olive Oil, 1 small chopped onion, 5 cups cauliflower florets, 1 tsp. Loide' Garlic Olive Oil, 6 cups low-sodium chicken broth, 1 tsp. Seasonello sea salt, 3/4 tsp. black pepper, 1 tsp. Loide' White Truffle Oil.

Place Butter Olive Oil in a heavy duty pot over medium heat. Add onion and cook until tender.  Add cauliflower and garlic olive and cook until the cauliflower starts to soften, about 5 minutes.  Pour chicken broth, salt and pepper into cauliflower mixture.  Cover pot and simmer until cauliflower is tender.  About 25 minutes.  Carefully pour cauliflower mixture into a blender no more than 1/2 full. Hold lid down and pulse a few times before pressing to blend. Puree in batches if needed.  Return pureed soup to pot and bring to a simmer. Ladle into bowls and drizzle sparingly with the White Truffle Oil.


4 large Yukon Gold Potatoes, 2-3 tsp. Loide' White Truffle Oil, Parmesan Cheese, Loide' Sea salt and black pepper.

Wash and quarter potatoes and place on a tin foil lined baking pan and drizzle with the Truffle Oil.  Season with salt and pepper.  Roast at 400 degrees for about 45 minutes. Remove from oven and serve by drizzling additional Truffle Oil over each serving and sprinkle with parmesan cheese.