Olive Mill in Queen Creek holds Olivepalooza

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By Chloe Nordquist By Chloe Nordquist
By Chloe Nordquist By Chloe Nordquist
By Chloe Nordquist By Chloe Nordquist

QUEEN CREEK, Ariz. -- The Queen Creek Olive Mill is kicking off their Fall Olive Harvest or "Olivepalooza" Saturday at 11 a.m.

There will be live music both Saturday and Sunday as well as complimentary wine tasting, harvesting of trees, Olive Oil 101 Classes, bocce ball, product tasting, and more.

The Mill is partnering with Phoenix area food trucks for the event as well. Each truck will offer a menu item using one of Queen Creek Olive Mill's products such as olives, tapenades, vinegars, and extra virgin olive oils.

Food trucks participating include:
Burger's Amore
Satay Hut
Queso Good
The Grilled Cheese Truck
Frank's Food Truck
LA Roots
Paleta's Betty
Lulu's Italian Ice
The Great Phoking Food Truck
Taste Rite Food Truck
Aioli Burger's
QUP BBQ

Admission is free. For more information on the event, visit www.queencreekolivemill.com.

Perry Rea, owner of The Mill, stopped by the studio Friday to explain the different stages of olive ripeness. They have three signature blends: delicate, balanced, and robust.

Tomato Pesto Toasts Recipe
Serves: 4
This is a great appetizer to serve your guests while enjoying a pre dinner glass of Prosecco.
2 cups basil leaves stemmed and washed
2 tablespoons pine nuts, toasted
1/4 cup Queen Creek Olive Mill Tuscan Estate Robust EVOO
2 garlic cloves
¼ cup Parmesan cheese, grated
1/8 teaspoons red pepper flakes
3 ripe roma tomatoes, chopped
Salt and pepper to taste
Baguette

Combine basil, pine nuts, Robust EVOO, and garlic in food processor, and process until smooth. Add cheese and red pepper flakes, process until blended. Transfer mixture to a bowl. Add tomato and salt and pepper to taste. Stir gently to combine. Slice baguette and lightly toast. Spoon pesto on toasts and serve.