$10 for $20 Worth of Infused Olive Oils and Imported Balsamic Vinegars at Taste It! in Fullerton

Taste It!

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What You'll Get


Tasting new, exotic flavors can be scary at first but also quite memorable, just like a dream in which the wolf that's chasing you turns out to represent your own untapped career potential. Face your hunger with this Groupon.

$10 for $20 Worth of Olive Oils, Balsamic Vinegars, and Kitchen Goods

The shop’s selection includes a 200mL bottle of blackberry balsamic vinegar ($14) and a 200mL bottle of tangerine olive oil ($14). Muffaletta olive spread ($6.49) begs for inclusion in the unique sandwich, and artichokes in merlot ($7.49) take on a deep rose color from the wine.

The Fine Print


Promotional value expires Dec 30, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Must use promotional value in 1 visit. Not valid with other coupons or advertised discounts. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Taste It!


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.

Taste It!

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