Olive Oil the Queen Creek
Olive Mill Way
Producing a fine extra virgin olive oil requires the combination of excellent growing and harvesting practices, optimal climate and minimal processing. At the Queen Creek Olive Mill, our Master Blender combines all of these factors to produce an exceptional extra virgin olive oil.
What is extra virgin olive oil?
Extra virgin olive oil is the highest grade of olive oil obtained only from the olive, using solely mechanical means which do not alter the oil in any way. It can be qualified as a natural product. Our olives do not undergo any treatment other than washing, grinding, mixing, gentle separation and filtering. Oils extracted by the use of solvents or extreme heat are excluded from the extra virgin classification. Extra virgin olive oil has a free acidity, expressed as oleic acid, which must not be higher than 0.8 grams per 100 grams or 0.8%.
Growing and harvesting practices.
The olive is a fruit and must be treated as such. Our olives are harvested by hand or gentle release methods. Olives which have fallen to the ground or into a net should never be used in the production of high quality extra virgin olive oil. Olives with any form of fungus or insect infestation are discarded.
Unlike most olive growing regions of the world, Arizona does not have a problem with the olive fly due to the extreme heat during the growing season. Hence we use no pesticides in the growing of our olives. Ripeness is one of the most important variables in dictating the final taste of the oil. Through experience, Queen Creek Olive Mill's Master Blender will time the harvest in order to obtain the optimal ripeness of the olive.
Defoliating and Washing the olives.
Stems, twigs and leaves are removed with a defoliator prior to being cleaned with fresh water to remove dirt and dust. Arizona's climate affords us the luxury of not using pesticides or mold inhibitors in our grove, so there is absolutely no lingering pesticide or residue of any kind on our olives.
Milling the olives to paste.
A hammer mill grinds the olives, crushing the pits, seeds and flesh and all into a coarse paste. The pit and the seed of the olive add distinctive characteristics to the oil. The majority of the oil is contained in the flesh of the olive, with contents ranging from 15 percent to 27 percent depending on the variety and maturity of the olive.
Mixing the olive paste.
The paste is blended very slowly for up to 40 minutes in a large mixer with spiral mixing blades. This process is called malaxation which allows the small oil droplets to combine and form into bigger ones. This being the first stage of separation, is an absolutely necessary step before introducing the paste to the centrifugal decanter.
Separating the oil, water and solids.
Modern methods use centrifugal force to separate the oil, water and solids from the olive paste. Old fashioned presses using straw or poly mats are not used. The Queen Creek Olive Mill uses a two-stage process that gently extracts the oil from the olive. A scientifically designed centrifugal decanter spins the olive paste at a high rate of speed separating the heavier flesh, pits and most of the water from the oil. This method ensures the highest quality extra virgin olive oil without the danger of introducing bacteria that could cause the oil to become rancid. The next step is decanting. The oil is transferred to an oxygen-free stainless steel storage decanter with a conical bottom where the oil and water are allowed to naturally separate.
The oil is then passed through a paper filter to remove any unwanted impurities that remain after primary decantation. The oil is now at its peak of freshness and taste.
Blending and storing olive oil.
Fruity, peppery, grassy, bitterness or buttery, whatever the final desired taste, this is when the Master Blender puts his signature on Queen Creek Olive Mill's Extra Virgin Olive Oil during the blending process. The oil is then transferred to oxygen-free stainless steel tanks, where it is kept fresh and bottled as needed to fill our customers' orders. Once bottled, our Extra Virgin Olive Oil will remain fresh for about one year.
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Guide to olive oil