If you are looking for a day trip out of the city I highly suggest visiting the Queen Creek Olive Mill! This past week I had the opportunity to visit the mill on a media tour. This boutique establishment has an assortment of flavored olive oils that range from garlic, chili, and bacon to vanilla bean and chocolate. Not to mention they also produce specialty infused vinegars such as Pomegranate, White and Fig Balsamic Vinegar.

The Queen CReek Olive MIll has its own garden on site for produce used in the restaurant there! It is organic, and you literally can see where your food is being grown.

We started our visit with a delicious Caramel Latte from Superstition Coffee. Superstition Coffee is new to the mill and is an excellent addition. After we got our coffee we made our way to del Piero. Del Piero is the restaurant within the mill’s marketplace with all sorts of salads, Panini sandwiches, and bruschetta to choose from - it is hard to select which delicious entrée to try. I had the Italian Chopped Salad and I do not regret it. Generous amounts of salami, kalamata olives and feta over greens. This has quickly become one of my favorite salads! After our fantastic lunch I had an opportunity to explore the marketplace. There are oils, vinegar, stuffed olives, body products such as lip balm, pasta sauces, and even gelato available. I could spend hours shopping here. The mill also offers the Olive Oil 101 Tour which covers the history of the mill and how the oils are made. For $5 not only do you get to take the tour but you also have the opportunity to try the oils and olives.

The Queen Creek Olive Mill is worth the 25-minute trek from the heart of Mesa and the drive takes you right past the Phoenix-Mesa Gateway Airport. Be sure to spend some time here – you can enjoy the dining, browse the market place, and take the Olive Oil 101 tour, and don’t forget to pick up a latte. Upcoming Events at the Queen Creek Olive Mill: Olive Blossom Festival March 31st- May 6th 2012 Farmers Market every Saturday 8am-2pm 

(Author: Jessica Nicosia, Mesa CVB Intern)