This noon we went to The Queen Creek Olive Oil Mill with Juni and Tom. It was a BUSY place! Many, many people come here for breakfast and lunch. I had a cup of butternut squash soup with a caprise salad of fresh mozarella cheese balls and little tomatoes, while Forry had a Bengian olive oil waffle with fresh blueberries and whipped cream. We shared a pistachio cannoloni for dessert. Juni had a sweet Italian sausage while Tom had a chicken-cranberry salad sandwich. The food was excellent!
After lunch we went on a tour of the property. We met outside first under some olive trees while the guide told us about the 2000 trees they presently have with 16 varieties of olives under a drip irrigation system. (They plant 200 new trees every year.) There is no need for the use of pesticides as the only known pest, the olive fly, cannot survive the hot summers.
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