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If you haven’t noticed, Extra Virgin Olive Oil has been in the news a lot lately, and the “olive press”, hasn’t been all good. As it turns out, there seems to be a lot of misunderstanding, and misconception associated with Olive Oil. Add to this very loose regulations in the industry, and you have the …

  Spring is “Blossoming”! Join us this season as we celebrate the blossoming of our new olives.  We invite you to experience our annual Olive Blossom Festival March 31st-May 6th.  The Olive Mill is Arizona’s only producer of extra virgin olive oil, and offers something special to help welcome spring to the Valley. While at …

Passion, respect and quality are all attributes that can be used to describe the foundations of a great product. Add to this the importance of family, and these terms can also be used to define a natural partnership. With the recent addition of Superstition Coffee to the Olive Mill, we see the fulfillment of a …

 Judy Wales Gillum grew up in the town her Grandfather, Leo Ellsworth helped to found, and develop into the great town we call Queen Creek. Judy’s family has been active in the area since the early 1920′s, eventually moving here from Mesa in the early 1940′s.  As legend has it, Mrs. Mary Ellsworth refused to move to Queen Creek …

The Olive Mill is excited to welcome our new Chef ! Chef Carvalho and Perry Rea, Master Blender and owner of Queen Creek Olive Mill , crossed paths a few years ago while Carvalho was the Executive Chef at RnR in Scottsdale. Always feeling strong about using high quality local ingredients, Chef Carvalho used Queen Creek …

  Enjoy the mill after dark with wine, bruschetta & antipasto or anything on our menu. Dine in our marketplace or on our heated patio and enjoy occasional live entertainment. del Piero at the Mill is the perfect place to unwind from a busy week. Come escape @The Mill                         Our extended weekend hours Friday 9am-8pm …

By Cathalena E. Burch Arizona Daily Star | Posted: Sunday, June 5, 2011 12:00 am http://azstarnet.com/news/state-and-regional/history-and-culture/article_cb9ae456-1df8-5bf9-88d6-f0f108e9e2ab.html QUEEN CREEK – Along a two-mile stretch of country road smack in the middle of bucolic farmland that goes on for miles and miles, three family-owned businesses are breathing new life into the tourism industry here. Schnepf Farms, Queen …

The Mill will be changing its hours for the summer season. Our new hours of operation will be: Monday – Friday 9am to 5pm Saturday-Sunday 8am to 5pm Olive Oil 101 (tours) will be conducted as follows: Monday – Friday 10:30 am to 3:30 pm Saturday – Sunday 9:30 am to 3:30 pm The cost …

Posted: Wednesday, May 11, 2011 4:45 am | Updated: 4:42 pm, Wed May 11, 2011. By Joshua Armstrong, for the Tribune At del Piero, a ham and egg sandwich comes with a side of microeconomics. And fruit. The cafe at Queen Creek Olive Mill tries to use as many local products as possible in its dishes. Buying local …

Posted: Tuesday, April 19, 2011 3:53 pm | Updated: 10:51 am, Thu Apr 21, 2011. By Mandy Zajac, Tribune At the base of Queen Creek’s San Tan Mountains, white flowers are forming on some of the trees. Tiny and not overly fragrant, they’re an unassuming indicator of potentially great — and tasty — things to come. “If 5 percent …