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.

Pineapple Balsamic


Pineapple Balsamic

from 14.00

Our golden pineapple balsamic is sweet and tart with the heady aroma of fresh ripe pineapple, and is progressively aged in wood barrels.  This amazing zesty balsamic is the perfect complement to fruit salads and fresh berries. It adds substantial flavor without discoloring salads. Try pairing with our GF soy sauce, honey ginger and our Garlic Olive oil for an amazing marinade. Also mixes nicely with Basil, Garlic, Harissa Tuscan Herb, Blood Orange, Mandarin, Baklouti Green Chili & Roasted Sesame oils.

Add To Cart


Pork tenderloin ( 4 center cut loins), 1 cup plus 3 tablespoons Loide' Pineapple Balsamic Vinegar, 1/4 cup plus 3 tablespoons any Loide' Extra Virgin Olive Oil, 1 8 oz bag of frozen corn-thawed, 1 red pepper diced, 1/4 cup thinly sliced red onion, 1 cup of pineapple chunks, sea salt and pepper to taste.

Heat 1/4 cup Loide' EVOO in a pan over medium heat.  Season pork centers with salt and pepper and add to pan.  Cook 6-8 minutes on both sides until pork is cooked through. Remove from heat and transfer to a warm plate.  Add 1 cup Loide' Pineapple Balsamic and bring to a boil then reduce heat to ow and simmer for about 15 minutes or until thee is about 1/2 cup balsamic remaining, stirring often to prevent it from burning.  Meanwhile, mix 3 tablespoons of Loide' EVOO and 3 tablespoons Loide' Pineapple balsamic, corn, red pepper, red onion and pineapple chunks.  Once pineapple balsamic is reduced cover the pork with the reduction and sere with the pineapple relish.