Stuffed olives, extra-virgin olive oil, tapenades and balsamic vinegars are among the gourmet delights found inside the Marketplace at Queen Creek Olive Mill. All the magic that goes into producing the edibles happens right at the south-of-Phoenix mill, and begins with the 7,500 olive trees on the 120-acre farm.
Queen Creek Olive Mill is a family-run business that began with an Arizona vacation in December 1997. Perry and Brenda Rea, seeking a retreat from chilly Detroit, noticed the amount of olive trees growing around the Valley. An idea sparked over a glass of wine and, one year later, the Reas relocated to the area with their four (soon to be five) children and planted their first 1,000 olive trees on a 100-acre plot of land. The hobby-turned-business occupies the same (yet expanded) land and now includes a cafe serving breakfast, lunch and dinner, and the Marketplace.
Queen Creek Olive Mill holds regularly scheduled tastings, 30-minute Olive Oil 101 classes, live music and seasonal events at the farm, and has established partnerships across the Valley with local restaurants—that use Queen Creek Olive Mill’s products—and with local artisans—whose products are sold at the Marketplace. Superstition Coffee, Valley Honey Co., Cerreta Candy Company and Mediterra Bakehouse are among the offerings found at the Marketplace, along with a variety of import wines and specialty cheeses.
Expanding outside of the farm’s land, Queen Creek Olive Mill operates three Oils & Olives retail locations at Scottsdale’s Kierland Commons, The UNION at Biltmore Fashion Park in Phoenix, and La Encantada in Tucson.
BECAUSE IT MATTERS: Queen Creek Olive Mill is a 100% pesticide-free operation and, to limit water use, a drip irrigation system is used.