Best Olives - New Times Best of Phoenix 2007
Queen Creek Olive Mill
October 1, 2007
Like wine, cheese, and more recently, chocolate, the humble olive has undergone a gourmet makeover. Years ago, we thought of olives as either pimiento-stuffed martini garnishes, or something that went straight from a can onto our nachos.
But those days are long gone, especially now that Queen Creek Olive Mill's on the scene. Known for its extra-virgin olive oil, made from Spanish and Italian varieties grown in its own groves, the Mill also sells the best variety of olives around — plump green ones filled with garlic and soaked in vermouth, marinated in balsamic vinegar and Tuscan spices, or stuffed with different kinds of cheese, including Maytag blue, feta, and Asiago. We're especially keen on the mesquite-smoked, almond-filled olives, which we couldn't get enough of when we visited Queen Creek Olive Mill's facilities. There, visitors can sample everything that's for sale in the on-site retail shop.
If a trip to the far reaches of Maricopa County isn't in the cards for you, don't stress. You can get your fix online, or from gourmet retailers around the Valley.
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