I organized a tagalong to go on a tour of Queen Creek Olive Mill and we ended up with 57 people attending. The tour consisted of an explanation of how the farm started, information on the different types of olives and what what grown on the farm. Then we went into this tent where we were told how the olives were pressed and aged to make the olive oil.
The walls were covered in panels explaining the production of olive oil.
The photo at the bottom of this panel shows how slow the oil is processed at peak capacity. It takes 50 lbs of olives to make one gallon of oil.
They had four different varieties of olives for us to try. I'm not an olive fan.
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