Tastemakers

Thanks so much for Cathie’s help at Tastemakers. I could not find macadamia nut oil and she did not carry it but she was wonderful enough to call another business and they had it. Thanks to Kathy we will be dining on Macadamia nut pesto seared scallops saturday night made by my husband. Cathie saved the day. Thanks K Friese Harrisburg pa

Fantastic addition to the area. Must have for the gourmet kitchen. Recommend the basil oil and champagne vinegrette

Great selection of Olive oil, Vinegar, & Gourmet Salt!
You can taste everything before you buy!
Friendly owner & staff!

I too wanted to like this place. I was quickly disabused of such folly. The approach here seems to be to «sell» the product by bad-​mouthing the competition just down the road (Peggy’s and S. Clyde Weaver). Real classy.
Having patronized Peggy’s Silver Spoon and Weaver’s for over 20 years and never having had a single problem at either stand, I am mystified how anyone could think that this approach could be successful.

Let me preface this by saying the following: I know Olive Oil. I’ve eaten more this week than most people eat in a year. I dip my bread in it. Cook with it every day, multiple times a day. I’m Italian. My family is from Puglia, the region in Italy that makes over 70% of Italian Olive Oil. Olive Oil could be my middle name. I’m not just a fan, I’m a fanatic. I love bitey, peppery, catch-​you-​in-​the-​back-​of-​your-​mouth olive oil.
I REALLY wanted to like Tastemakers. But, honestly, I found their selection of olive oil and their staff’s knowledge disappointing. The infused oils are nice for dipping into bread (I bough the Tuscan Herb one) and the Black Truffle oil (which I also bought) will be divine on steaks and no-​sauce mushroom pizza. BUT, their plain olive oils were bland, did not taste like olives, and could– for the most part– be confused with any other type of oil. Plus, none of these plain oils came from any Mediterranean country — not Italy, Spain, Greece, Turkey or even Portugal. Not cool.
The woman who helped me tried to tell me that the only reason that olive oil tastes «strong» is because it’s rancid. Listen Lady, I’ve tasted Olive Oil brought back from Italy that was fresh-​pressed and bottled in front of my parents. Multiple types from multiple farms across Italy. Only 1 week between picking and eating. It was all bitey, peppery and AMAZING. Please do not insult my intelligence. Plus she told me that most olive oil comes from northern Italy. Not true… Puglia (deep south and where my family is from) makes 70%.
I’ll try this place again in a few months to see if they can work out the kinks. I still think the cheese stand in the West Shore Farmer’s has the best fresh olive oil selection in town.