inform July 2010, Vol. 21 (7) 441
A visit to Arizona’s only
Bruce Golino and Jim Falk pose by the Queen Creek Olive Mill menu
board and deli case. Both are members of the AOCS Olive Oil Expert
two-stage process. A hammer mill grinds the olives, crushing the
Arizona’s only olive mill is hot—in all senses of the word, with tem- pits, seeds, and flesh into a coarse paste. The paste is then blended
peratures often reaching 100°F (almost 38°C) by May 1. And as a very slowly for up to 40 minutes in a large mixer with spiral blades.
tour destination less than an hour from downtown Phoenix, the mill This malaxation process allows the smaller droplets of oil released
does a booming business. by the milling process to aggregate and be more easily separated.
Queen Creek Olive Mill in Queen Creek, Arizona, USA, pro- Next, a centrifugal decanter spins the olive paste, separating the
vided a special tour for members of the AOCS Olive Oil Expert heavier flesh, pits, and most of the water from the oil. Finally, the
Panel on Sunday, May 16, 2010, before the start of the Annual oil is transferred to an oxygen-free stainless steel storage decanter
Meeting & Expo in Phoenix. Queen Creek’s president, Perry Rea, with a conical bottom, where the oil and water separate.
led the tour and also generously donated Queen Creek sells 95% of the oil it pro-
breakfast from the mill’s retail food outlet duces in its retail store and at local markets.
to tour attendees. All items were made with Some oil goes into bath and body products;