Queen Creek Olive Mill Tour

20190410_123235

The day was dusty and blustery, actually cool.  We passed a screened in garden filled with Five Color Silverbeat Swiss Chard, already two feet tall and rows of kale and flowers.  We looked out on the expansive grassy area dotted with olive trees then ducked into the store to avoid the wind.  The shop is charming with everything beautiful.  Every item they sell has a lovely label.  Each shelf meticulously designed and each product mouthwateringly tempting.  A large café serves easy fare like paninis and appetizers.  The smells of the coffee shop waft about the shop mingling with the aromas of wood fired pizza and olive oil.

20190410_102904

Rows of fresh olive oil are available to sample, all made there on the property.  They infuse balsamic vinegars there as well and they line the shelves with arrays of colors. Before we sample anything, we get in line for the tour.  We pass a hedge of olive trees and an ancient stone mill.

20190410_104339

Our tour guide has a staccato German accent and a charming demeanor.  He tells us the health benefits and caloric content of olive oil and the many uses.  He debunks the myth about olive oil’s smoke point (I knew it!  Grandmas in Italy know it as well.)  You can roast veggies, sauté, and do all of your cooking with olive oil without fear of it becoming a carcinogen.  (With that I must add that deep frying anything in itself is a carcinogen!)  I was pleased that I knew most all of what he told the crowd and I had to bite my lip to not answer questions and remind myself that I was not the tour guide!  It was interesting hearing about the IOG and their rigorous standards for purity and taste.  One must always purchase extra virgin olive oil, or second best, virgin olive oil.  Anything beyond that is lamp oil.

20190410_112506

As we munched on a cheese platter of pickled veggies and a Chardonnay Herbed Mascarpone and sipped wine, I reviewed the story of the founders.  A family leaving Detroit with a dream to grow olives in Arizona, raising their children on land, building a company, and succeeding.  Queen Creek Olive Mill is the only olive oil company in Arizona.

20190410_122212

20190410_122107

We sampled olive oil and filled a shopping basket.  (We have hardly purchased any souvenirs at all on this trip, but we now have two big bags of food stuffs to take home now!  Our souvenirs are always food orientated.  We meandered through a great Indian grocery yesterday too, filling a basket as we perused rows of delicious and ridiculously low priced teas and spices.)  We would have enjoyed walking the grounds but the weather was not cooperative, but if we go back we shall walk around the beer garden and converse with the trees and enjoy the fresh food and olive oil.

20190410_101346

Queen Creek Olive Mill, 25062 S. Meridian Rd, Queen Creek, Arizona

Spring on the Farm (with surprises, fun, and a great olive recipe!)

IMG_1110

Yesterday was blissfully warm and inviting.  The pastures are turning so green, the flies were out, a late rainstorm hung over the mountains.

IMG_1111

We enjoyed much of the day outdoors.  Shyanne moved back in a month ago, or so, and I must tell you it surprised me when Emily came back the other day…presumably for a long time.  I probably shouldn’t have jumped to find such a small house!  Doug is living with four females in eight hundred square feet!  I remind myself that my grandmother lived in a house like this one, the very same size, with twelve people.  Eight siblings, her mother, and aunt and uncle.  We are blessed to have children that trust us and know they can always stay with us.

IMG_1097

IMG_1094

IMG_1095

Maryjane and I took the goats and sheep for a walk so that Papa could get the goat pen mucked.  The tall willow beckoned with all its reading nooks, the black birds, finches, and robins sang masterfully with the meadowlark in lead.

IMG_1122

IMG_1112

IMG_1109

IMG_1105

IMG_1116

IMG_1106

IMG_1103

IMG_1113

There is nothing like the joy of a child to bring peace to the soul.  The sheep love her and she them.  She loves it out here.  My worries quelled as I took deep spring breaths in and enjoyed the warmth on my bare arms.  The ducks played outdoors and the chickens roamed about.

IMG_1100

IMG_1099

The highlight was the Italian lunch I prepared that we enjoyed on the porch.  Shyanne, Doug, I, and the baby (Mama was at work) devoured homemade individual pizzas with a fast crust I put together, last summer’s preserved pizza sauce, fresh mozzarella and topped hot with cold lettuce from the greenhouse that was drizzled with truffle oil, balsamic vinegar, and sea salt.  A triumph, people.  A glass of great wine from Napa Valley and olives.  Oh, I love olives.  Here is a great recipe for any time.

IMG_1089

IMG_1090

Combine in a baking dish a variety of your favorite olives from the deli, green olives stuffed with garlic, kalamatas, Castelvetranos, and salty black ones.  Drizzle with olive oil, sprinkle with fine breadcrumbs, parmesan, a bit of orange zest, and a touch of red pepper flakes.  Bake at 350 degrees for ten minutes or so.  Perfect with a great red wine on the porch in the sun with family!