Arizona's Own Extra Virgin Olive Oil
Our Mission: The Queen Creek Olive Mill is a family owned company that grows and presses olives for the production of high quality extra virgin olive oil from our farm to your table. Our farming practices and the products we offer exemplify our dedication to the environment and the health of our customers.
The Setting: When you purchase a bottle of Queen Creek Olive Mill olive oil you are literally buying one of the best olive oils in the world. Our olive grove in Queen Creek Arizona is at the base of the San Tan Mountains in an area known for its fertile soil. In the Gila River flood plains, this region is famous for its high quality fruits and vegetables. The combination of long sunny days and cool desert nights provide the ideal growing conditions for our trees.
The Trees: Our Arizona extra virgin olive oil is a blend of several olive varieties. The Classic olives of Tuscany; the Lechino, Frantoio, Pendolino, and Lucca; the well known Mission Olive; the main-stay Spanish varietals of Manzanillo and Sevillano as well as the Italian Baroni and Grappelo and the Greek Kalamata.
The Mill: Our state–of–the–art Olive Mill uses a two-phase process to gently extract cold pressed extra virgin olive oil from our hand-picked olives.
Our Signature: Because of Arizona’s ideal growing conditions, pressing can begin as early as mid-August for green-ripe olives, to as late as the end of December without fear of frost. This gives the Master Blender the ability to use the ripeness of the olive varietals to add their own unique characteristics to produce our signature blends.
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