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The olives at Queen Creek Olive Mill are in the earliest forms of budding.
This week in Chef and Tell we headed out to Queen Creek to find out how to make extra virgin olive oil. Since 1998, Queek Creek Olive Mill has been making EVOO right here in Arizona, and that's in no small part thanks to Perry Rea, the mill's owner and master mixer -- which means he's the guy responsible for making sure the oil tastes the same from batch to batch and harvest to harvest. Read the full Chef and Tell with Perry Rea of Queen Creek Olive Mill here.
Photos by Evie Carpenter
Published on March 10, 2014