The Family Behind Arizona’s Only Olive Mill—and the Desert That Made It Possible

Not only is the Mill Arizona’s only working olive farm and mill, but it’s also a testament to the vision and passion of the Rea family, who began their journey in 1997. Originally from Detroit, Perry and Brenda Rea were drawn to Arizona’s sunshine and olive trees during family vacations. Coming from a strong Italian background, their son and company president, John Rea, says, “Olive oil is very entangled with Italian culture.”

Photo courtesy of the Queen Creek Olive Mill.

YOU MAY ALSO LIKE: HOW GROWING CITRUS IN THE DESERT BECAME A COMMUNITY RITUAL– AND A PERSONAL ZEN PRACTICE 

A former automotive executive, Perry traded engines for olives, taking a leap of faith into an entirely new business venture. With no formal training, he taught himself the art and science of olive oil production. What began as planting a few trees “just to give it a try” has grown into a thriving 100-acre farm with more than 7,000 trees.

Today, the Mill is a gathering place, featuring farm tours, festivals and a taste of sustainable, field-to-fork living. “Our mission is to produce honest, high-quality products while educating people about extra virgin olive oils,” John explains.

Photo courtesy of the Queen Creek Olive Mill.

For the Reas, olive oil isn’t just a pantry staple—it’s a lifestyle. “One of the biggest health benefits of olive oil is heart health,” John says. “It’s been proven to lower LDL cholesterol, raise HDL, reduce blood pressure and decrease the risk of stroke.” Olive oil is also rich in polyphenols, antioxidants that fight inflammation and give oil its peppery bite. “If you harvest early when the olives are green, you get a more robust oil with a higher polyphenol count—it’s kind of like nature’s ibuprofen.”

YOU MAY ALSO LIKE: DRINK IN THE VIEW: ARIZONA ROOFTOP BARS THAT SERVE THE SKY ON A SILVER PLATTER

Photo courtesy of the Queen Creek Olive Mill.

The Queen Creek Olive Mill’s success is also rooted in its environment. “We don’t have to use pesticides or herbicides, and we never would,” John states. “We just don’t have the pests that other regions deal with. It’s actually a great place to grow.” Farming with organic practices, the Mill produces a purer oil that captures the fruit’s authentic flavor while honoring the integrity of the land through sustainable farming practices. 

In an era of industrialized agriculture, the Queen Creek Olive Mill reminds us that good food begins with good people and good practices, and that passion, patience and respect for the land can transform even an arid desert into something extraordinary.