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Tips

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michelle h.
Verified
Report | 2 years ago
The man working when we went was very knowledgeable and made great suggestions. I will defiantly return to this shop in the future
Lisa P.
Verified
Report | 2 years ago
Found the perfect Christmas present and I didn't come away empty handed. Can't wait to start cooking with all my new oils.
Kathie R.
Verified
Report | 2 years ago
Great selection and service.
Sonja J.
Verified
Report | 2 years ago
My go-to place for olive oils and balsamics has always been Amphora Nueva up in Berkley (shipping costs and all...). They have a printed list of pairings that take the guesswork out of trying to figure out which oil and vinegar pairings work. When I went to Taste It I was just guessing and concocted some decent combos and some bad combos (my own doing, of course), but if I had a list of recommended combos to try I might have stayed a bit longer and bought more.
lia
Verified
Report | 2 years ago
Great little store with a good & tasty variety. The staff & owners were very friendly. I'll go back.
Matthew P.
Verified
Report | 2 years ago
Cute place great service
Patricia L.
Verified
Report | 2 years ago
Great oils and vinegars. We love them
Carla B.
Verified
Report | 2 years ago
Delicious!!! We love the basil infused olive oil!!

From Our Editors

During the years he spent in Switzerland, Timothy Heide befriended an American chef who worked in the same area, and together they traveled to oil and vinegar shops in the region. Over time, Heide cultivated a plan to open his own oil and vinegar boutique upon returning to the United States.

Now, Heide strolls across the terra-cotta-hued floors of Taste It!, his own shop, encouraging patrons to sample the olive oils and vinegars he cares so much about on cubes of bread. On the shelves, glass bottles and jars form sleek ranks that include Mediterranean-region olive oils steeped with the flavors of tangerine or slow-roasted chili. More neutral oils, such as the mild, fruity Morroccan arbequina, add to meals without overpowering them. Balsamic vinegars, aged for 18 years and infused with vanilla or bordeaux cherry, can be drizzled over ice cream or used to make memorable salad dressings.

As he slips among the shelves, Heide also sometimes brews complimentary cups of coffee or cappuccino for patrons. He hasn’t stopped dreaming of new outlets for his energy, and plans to open a wine cellar in the summer of 2012 and a cotton-candy attic when the technology is available.

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