Find a Farm Product:
Farmer Details:
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Farm Name:
Queen Creek Olive Mill
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Name:
Alicia Popple / Perry Rea
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Address:
25062 S. Meridian, Queen Creek, AZ, 85242View Directions
- Website:
- Email:
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Phone:
480.888.9290
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Fax:
480.889.3869
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Weekday Hours:
9am-5pm
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Farm Type and Features:
- Country Store
- Events
- Online Orders
- Restaurant
- Tours
- Winery
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Description:
We are Arizona's first working olive farm and mill. We press Arizona's finest olive oil from nine different hand-picked varieties of olives. Visit our tasting bar and discover the wonderful world of olives, tapenades, oils and more.
Stop in for breakfast at our restaurant, Del Piero, for fresh baked pastries and a steaming cup of fresh coffee. Also, provide catering.
Browse the fine selection of oils, stuffed olives, salsas, fresh baked breads, and more.
Our Wine Bar is OPEN! Come and sample over 40 different wines from Arizona, Italy and California. We will pour 5 different labels by the glass, with selections changing daily.
$5.00 for tours.
Call for tour times. -
Driving Directions:
We are on the corner of Rittenhouse Rd. and Combs Rd. in Queen Creek.
From the 60: Take Ellsworth Rd. Exit and go south Rittenhouse Rd. Take a left and follow Rittenhouse all the way to Combs Rd., take a left. We are on the corner, you can't miss us! -
Events:
Tours
Tastings
Restaurant
Gift Shop
Featured Recipe
Chocolate–Peanut Butter Ice Cream Sandwiches
Line 2 baking sheets and a plate with parchment paper. Stir together the peanut butter and powdered sugar in a medium bowl until smooth. Using a teaspoon, portion into 12 rounds and place them on the prepared plate. Freeze until firm, at least 2 hours or overnight.
Preheat the oven to 375 ̊. Whisk the flour, coffee granules, baking powder, baking soda and salt in a medium bowl.
Combine the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Add the vanilla and egg and beat, scraping the sides of the bowl as needed, until smooth, about 1 minute. Reduce the speed to low and slowly beat in the flour mixture until combined. Add the chocolate chunks and mix until just combined.
Scoop 12 balls of dough (about 3 tablespoons each) onto the prepared baking sheets and flatten each into a disk with your palm. Remove the peanut butter rounds from the freezer and place one in the center of each disk of dough. Bring the edges of the dough around the peanut butter and enclose completely. Roll to ensure all the peanut butter is covered, then flatten with your palm. Arrange on the baking sheets at least 2 inches apart. Bake, switching the pans halfway through, until the cookies are golden brown around the edges, 15 to 16 minutes.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
To assemble, scoop 1/3 cup ice cream onto the flat side of half the cookies. Top each with another cookie. Freeze until firm, about 4 hours.
