It's no surprise that the state's only working olive mill nabbed top honors in this category. The startling revelation is just how many gorgeous combos of flavored oil and vinegar you can put together in the Mill's expansive store. All of the oils taste incredibly light and clean, in part because the Mill doesn't use any pesticides in its olive groves. So far, we've paired the Meyer lemon oil and strawberry balsamic for a refreshing summer salad dressing and used the chocolate olive oil together with a splash of aged balsamic as a unique waffle topping at the suggestion of QCOM's staff. If you need additional ideas, pop over to the on-site restaurant, del Piero at the Mill, for lunch, where the chefs have hundreds of suggested recipes that incorporate Queen Creek's olive oils and vinegars.