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.

Apricot White Balsamic

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Apricot White Balsamic

from 14.00

The Blenheim Apricot variety is both sweet and tart with an intensely aromatic aroma of honeysuckle and picked with a faint green tinge. Married with our aged white balsamic vinegar from Italy the resulting combination is intoxicating as it is crisp and tart. Perfect marinade for chicken, pork, and seafood. Use it as a glaze, reduce it further for jelly or drizzle over cheese & fruit salads. Pairs nicely with our Harissa, Red Chili, Chipotle, Lemon, Lime, Mushroom & Sage, and Tuscan Herb oils. Try it with our Roasted Walnut oil!

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APRICOT GLAZED CHICKEN

2 tablespoons any Loide' EVOO or Loide' Basil Olive Oil, 2 pounds chicken tenders, salt and pepper to taste, 1 onion chopped, 1/4 cup Loide' Apricot Balsamic Vinegar, 24 dried apricots, 1 cup chicken stock, 1 cup apricot preserves, 1 tablespoon fresh thyme.

Heat the Olive Oil in a pan with a lid over medium heat.  Cook chicken in the hot oil adding salt and pepper, until chicken is browned slightly.  About 5 minutes. Add onion and cook for 3 more minutes.  Pour in the Apricot Balsamic and bring to a simmer and let it reduce slightly. Cut the apricots in half and add to the pan along with the chicken stock.  Continue to simmer. Add the  apricot preserves and thyme, reducing heat to medium low, and cover the pan. Cook until apricots have softened, 10-15 minutes.