Arizona Finds: Queen Creek Olive Mill

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ARIZONA FINDS: QUEEN CREEK OLIVE MILL
By Linda Kissam “Food, Wine & Shopping Diva”

 

ON BIG BLEND RADIO: This episode features travel writer Linda Kissam “Food, Wine & Travel Writer” and Perry Rea, co-founder of Queen Creek Olive Mill. Watch here in the YouTube player or download the podcast on Spreaker, PodBean, or SoundCloud.

 


Olive oil has a celebrated history that makes cooks smile and guests rhapsodize. Did you know that premium olive oil is being made in Arizona? Yup! The town of Queen Creek is home to Arizona’s first working olive farm and mill.  It’s just about an hour from Phoenix in a quaint – and still working – farm area.

As you drive into the dirt parking lot at Queen Creek Olive Mill, you’ll encounter an unassuming metal building and an impressive grove with hundreds of olive trees. There is plenty of Tuscan-style outside seating nestled under mature olive oil trees. Why all the outside seating? Because this is a foodie destination…and a darn good one at that. Unexpected sure, but well thought out and cared for by the owners.

Inside the metal building, you’ll find a gourmet food market complete with all the olive-related food and products a connoisseur could fall in love with. Think bottles and bottles of special decadent extra virgin olive oils. Artesian breads, stuffed olives, wine, tapenades, spa-inspired bath and body products, local vendor and artisan wares, and a deli to kill for. Owners Perry and Brenda Rea make the experience come to life with tours, tastings, and a breakfast, brunch/lunch dinner menu. Beer, wine, and cocktails are also available.  Eat inside or outside. All facilities are ADA-accessible.

A fun part of your visit is the Olive Oil 101 Educational Tour. The cost is $7.00/person and takes approximately 45 minutes. Wear flat comfortable shoes. The tour begins in the tree grove near the mill where an expert guide shares the background of the mill and introduces the participants to the different types of olives and how they are harvested. Guests then transition into the mill where the guide explains the processes of, “… milling the olives, extracting their oil, and how the Master Blender puts his signature on the finished product by determining how the flavor attributes (grassy, peppery, fruity, bitter, buttery) will be combined.”  A short tasting or two is included. All in all, my thought is the price is worth the result.

The owners are proud of their completely natural olive oils. “Sustainable farming practices and a commitment to utilize local products demonstrate the couple’s dedication to the environment, and the health of customers and the surrounding community.” Plans to improve and expand the property are in the works. Every step on the property and each bite from their kitchens and gourmet market shares their strong family values with customers. Their love of cooking and creating has created a legacy they wish to share and leave for generations to come.

  • Queen Creek Olive Mill, Arizona
    Queen Creek Olive Mill, Arizona


RECIPE: Spaghetti all’Aglio, Olio e Peperoncino
By Perry Rea, Owner of Queen Creek Olive Mill


Yield: 4 servings. This is an olive oil-based sauce, very easy to prepare and incredibly tasty. You can prepare this meal in literally the same time it takes to boil the pasta. It was a staple growing up in my family. This is also my wife’s favorite pasta dish.

Ingredients:

1 pound spaghetti

½ cup Queen Creek Olive Mill Balanced extra virgin olive oil

4 to 6 cloves garlic, chopped

½ teaspoon red chili flakes

Parmesan cheese, grated

Italian parsley, chopped

Sea salt to taste

 

Directions:

  1. Cook spaghetti in a large pot of salted boiling water until al dente. Reserve one cup cooking water then drain.
  2. A few minutes before the spaghetti is al dente, add olive oil, garlic, and red chili flakes to a sauté pan that is large enough to accommodate the pasta once it has cooked.
  3. Cook over medium heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the sauté pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water. Serve with grated Parmesan cheese and chopped parsley.

 

Queen Creek Olive Mill is located at 25062 S Meridian Rd., Queen Creek, AZ 85142. Tel: (480) 888-9290, Web: https://www.queencreekolivemill.com/

Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who specializes in easy, breezy destination stories sharing her favorite things about the places she visits. Visit www.AllInGoodTaste.info

 

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About the Author:

Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who specializes in easy, breezy destination stories sharing her favorite things about the places she visits

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