Queen Creek Olive Mill

It seems that the combination of long sunny days

and cool desert nights in Phoenix 

provide the ideal growing conditions for olives.

Who knew?

The Queen Creek Olive Mill is located at the base

of the San Tan mountains in Queen Creek Arizona.

A small olive grove is just outside the mill,

for picnics under the trees.

The main orchard is just down the street 

and has 16 different varieties of olives.

l

At harvest, the olives are raked from the tree unto a tarp.

Earlier harvest of the green olives yields peppery oil

while later harvest of purple ripe olives yields a fruity taste.

We just missed the September through December harvest

so we had to imagine the rest of the process.

Once harvested, the olives are washed,

separated from twigs & leaves,

and ground up, crushing the pits, seeds & pulp 

into a coarse paste.

Then the paste is blended for up to 40 minutes 

which allows the small oil droplets to form into bigger ones.

Next, a centrifuge spins the paste separating

the pulp, seeds & water from the oil droplets. 

No heat is used, so this is called "cold pressed".  

This produces extra virgin olive oil which is made

using only mechanical means

(grinding, separating & filtering)

and is the finest quality of olive oil.

Finally, the oil is filtered & transferred

to an oxygen free storage container where the

remaining water & oil separate

and the Master Blender blends the oil to capture just the right flavor.

The mill produces dozens of flavors of olive oil, 

such as this lime flavored

And even chocolate flavored!

It was actually quite good!

They have a tasting station, so you can find just the right one.

I've never tasted a lighter more fresh tasting olive oil.

www.queencreekolivemill.com

(I have no affiliation, but I loved the freshness & flavors)