Queen Creek Olive Mill

About the Business

Specialties

Queen Creek Olive Mill is a unique Agri-tourism experience and marketplace. As a local sustainable farm, we produce Arizona's only extra virgin olive oil. Visitors from all over the world enjoy "Olive Oil 101" our 30 minute educational tour, unique shopping and local foods. Guests are able to see our process from blossom to bottle through our annual festivals highlighting the different stages of olive growing and olive oil production. The festivals feature live entertainment, wine tasting and cooking demos. During the harvest season, guests can see almost every aspect of olive oil production at one time or another and taste the oil fresh from our expeller-press olive mills. Queen Creek Olive Mill is home to Trattoria del Piero offering an original menu featuring our products. Dine amidst an olive grove adjacent to the building, on our climate controlled patio or inside our spacious market place.

History

Established in 2005.

Queen Creek Olive Mill, the Agri-tourism brainchild of Perry & Brenda Rea, was born in the year 2005 as a small farm building with a single olive mill to press Arizona's first extra virgin olive oil from trees they planted 8 years earlier. The idea was to have somewhere people could come to taste and be educated in the production of and nutritional value of extra virgin olive oil. In 2009, we gained national notoriety when we were featured "Dirty Jobs," and in 2010, the Kalamata sandwich was featured on the Food Network's "The Best Thing I Ever Ate." Visitors can see our process from blossom to bottle throughout our annual festivals, highlighting the different stages of olive growing and olive oil production. They can experience "Olive Oil 101" our informational tour, unique shopping, and gourmet food made with local and farm fresh local product when they dine at Trattoria del Piero. The Rea family remains passionate about their dream and dedicated to the wellness of their custom

Meet the Business Owner

Business owner information

Perry and Brenda R.

Business Owner

In 1998, Perry and Brenda Rea, along with their four children (and one on the way) decided to move from chilly Detroit to sunny Arizona with the intentions of producing olive oil solely as a hobby. 1,000 olive trees were planted on 100 acres in the city of Queen Creek. Local chefs were intrigued by this new venture and began requesting oil to use in their restaurants. With the idea of providing the Arizona community with fresh, local, Extra Virgin Olive Oil, Perry and Brenda built a 5,000 square foot shed, which eventually transformed into the Queen Creek Olive Mill you see today.Fast forward to 2015, Perry and Brenda have created an olive oil empire in Arizona, supplying the Valley and its surrounding cities with farm fresh, local food and Extra Virgin Olive Oil.  With the addition of an restaurant three new retail stores across Arizona, Queen Creek Olive Mill makes it possible for customers to have access to the highest quality Extra Virgin Olive Oil, while keeping it local.