On Sunday we visited the Queen Creek Olive Mill.
We started with having lunch there and then took the tour on how they produce their extra virgin olive oil. To qualify as extra virgin there must be no heat or chemicals used in the processing. The groves are totally organic as the only pest is the olive fruit fly and that dies at 100 degrees, so the summertime here takes care of that little devil.
The olives are hand picked and they never use any that have fallen to the ground as those would be overripe.
The olives are pressed within the first 24 hours of harvest.
We learned that the best way to keep the oil is out of the daylight but not in the fridge. The shelf life is about one year.
We got to sample some of the different kinds and I went home with a blended blend as well as a roasted garlic variety for dipping our bread in.
They have a place for lunch and we enjoyed sampling the offerings on the menu.
They also had some gelatto, so we had to sample some of that as well.
Long Live the Oily Queen