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.

Pinot Noir Red Wine Vinegar

pinot noir.jpg
pinot noir.jpg

Pinot Noir Red Wine Vinegar

from 14.00

Woody and spicy on the nose, our deep ruby red, barrel aged Pinot Noir Vinegar is robust and rich. Its' lively character is absolutely amazing in vinaigrettes, pickles, marinades, sauces, and dressings.  Pairs well with our Sicilian Lemon Balsamic, as well as our Garlic, Harissa, Eureka Lemon, Persian Lime, and Tuscan Herb Olive Oils.  

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SOUTH OF THE BORDER SALSA                                                                                                                                                          1 avocado, chopped,  2 tsp. lime oil, 1 can (11 oz.)  shoe peg corn, drained, 1 can (15 oz.) black beans, rinsed & drained, 2/3 cup cilantro chopped, 2 roma tomatoes chopped, 2/3 cup green onion chopped, 1/4 cup Loide' Pinot Noir Wine Vinegar, 1 tbsp. garlic oil, 1/2 tsp. salt, 1/8 tsp. black pepper, 1 tsp. cumin 

Toss avocado with lime oil in medium bowl . Stir in remaining ingredients. Chill for at least 1 hour. Makes 20 (1/4 cup) servings.


1/4 cup all purpose flour, sea salt and black pepper, 2 pounds chicken breast cut into bite size pieces, 3 tablespoons Loide' Garlic Olive Oil, 1 small onion sliced, 1 14-oz can diced tomatoes, 1 dried bay leaf, 1/3 cup Loide' Red Wine Vinegar,  1/2 cup  lower salt chicken broth, 1/4 cup chopped fresh flat-leaf parsley, 10 pitted black calamata olives, chopped.

Put the flour, 1 tsp.sea salt, and 1/2 tsp pepper in a gallon plastic zip top bag.  Close and shake to combine.  Add the chicken to the bag, zip it closed and shake to coat with flour.  Heat 2 tablespoons of the Garlic olive Oil in a 12 inch skillet over medium heat until simmering hot.  Add 1/2 the chicken in a single layer and cook flipping once until golden brown 2-3 minutes per side.  Transfer chicken to a large bowl.  Add the remaining 1 tablespoon Garlic Olive Oil to the pan and repeat with the rest of the chicken.  Add the onion to the pan and cook about 2 minutes.  Stir in tomatoes and bay leaf and turn to high and cook until tomatoes break down, about 2 minutes.  Add the Red Wine Vinegar and boil vigorously until almost evaporated.  return the chicken and any accumulated juices to the pan along with the chicken broth, 1/2 teaspoon sea salt and 1/2 teaspoon pepper stirring well.  Again bring to a boil and then turn to simmer for about 8 minutes or until chicken is cooked through.  Add the parsley and remove the bay leaf.