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.

Black Truffle Gourmet Olive Oil

black truffle.jpg
black truffle.jpg

Black Truffle Gourmet Olive Oil

from 26.00

This late fall, early winter truffle is used in the making of this savory oil. A ‘tea method’ is utilized which steeps the ripe truffles for extended periods of time in olive oil. The closely guarded, proprietary process yields our heady, complex Black Truffle oil. No extracts or chemicals are used in its’ production. Fantastic in cream-based soups, risotto or any potato dish! Pairs well with our Aged Traditional, Pomegranate, or Fig Balsamic Vinegars, as well as our Mandarin and Butter Olive Oils.

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2 1/4 cups 1% milk, divided, 1 onion, sliced, 1 bay leaf, 12 ounces uncooked penne, 2 tablespoons all purpose flour, 3/4 teaspoons sea salt, 3/4 cup shredded Fontina cheese, 1/2 cup shredded Gruyere cheese, 1 1/2 teaspoons Loide' Black Truffle Oil, 2 ounces Italian bread crumbs, 2 tablespoons grated fresh Parmesan cheese, 2 garlic cloves minced, 1 tablespoon of any Loide' Extra Virgin Olive Oil.

Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges but do not boil.  Cover and remove from heat.  Let stand 15 minutes.  Cook pasta according to package , drain.  Strain milk mixture through a colander over a bowl.  Discard solids.  Return milk to saucepan over medium heat.  Combine remaining 1/2 cup milk and  flour in a small bowl, stirring with a whisk until blended.  Gradually stir flour mixture and salt into warm milk stirring constantly with a whisk.  Bring mixture to a boil, stirring frequently, cook one minute, stirring constantly.  Remove from heat and let stand 6 minutes or until the mixture cools to 155 degrees.  Gradually add cheeses, stirring until the cheeses melt. Stir in pasta and Black Truffle Oil.  Spoon mixture into a 2 quart broiler safe dish.  Preheat broiler. Combine bread crumbs, Parmesan cheese and garlic.  Mix until course crumbs form  Drizzle with the EVOO.  Mix until fine crumbs form.  Sprinkle crumbs over pasta.  Place dish on middle rack in oven and broil until crumbs are browned .