

Certified organic urban farm growing seasonal produce, with CSA farm boxes and a farm store in Gilbert.

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Arizona's only working olive farm and mill, pressing estate-grown extra virgin olive oil in the Sonoran Desert.
Queen Creek Olive Mill is Arizona's only working olive mill and a family-owned agri-tourism destination. Founded by Perry and Brenda Rea and their five children, the 100-acre estate grows more than 7,000 olive trees and presses them into extra virgin olive oil on-site, following a "Blossom to Bottle" philosophy. The mill's product line extends well beyond oil to include vinegars, stuffed olives, tapenades, pasta, honey, jams, mustards, spices, and the Olivespa body care line. Guests can dine at the on-site farm-to-table restaurant, browse a gourmet marketplace, and attend seasonal events and live music. The Rea family members are professional olive oil sommeliers, and the estate offers guided Olive Oil 101 tours and estate train tours for visitors.
Queen Creek Olive Mill grows its olives on a 100-acre estate and presses them into extra virgin olive oil on-site, maintaining full control from grove to bottle. The business describes its approach as "Blossom to Bottle," an attitude of stewardship that carries through the growing environment, supply chain, and production process. Olives are harvested from the estate's trees and milled into oil using what the mill describes as time-honored methods. Products are produced in small batches by professional olive oil sommeliers. The estate also incorporates farm-to-table dining, drawing directly on its agricultural operations to support the on-site restaurant and marketplace.
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Last edited: 2 hours ago