As the son of Italian immigrants and with a love for cooking and gardening, Perry Rea decided to try his hand at farming olives in Arizona in 1997. Ten years later, Perry decided to build on his dream of creating an agritourism destination at Queen Creek Olive Mill with the opening of Eatery at the Mill in 2007. Based on Rea family recipes, the menu features local and organic ingredients, exemplifying our dedication to quality food and the health of our customers.
Opened in November 2012, Queen Creen Olive Mill Trattoria at Biltmore’s Union brings this same dedication and passion for good food to your neighborhood. Our farm-casual trattoria features our own handcrafted olive oils, imported balsamics, and signature tapenades as well as the best local ingredients we can find, including seasonal specials throughout the year. Our cuisine and recipes follow Perry’s guiding principle of food – it should be delicious, healthy, and uncomplicated.
Our menu includes salads and sandwiches for lunch and an assortment of small bites, salads, sandwiches and desserts in the evening. Both menus feature Rea family recipes and a few Olive Mill favorites including our famous Kalamata sandwich, as seen on the Food Network’s “Best Thing I Ever Ate,” and our Vanilla Bean Olive Oil Waffles (served until 11am to start your day deliciously). Locals can swing by on their way home from work and pick up a gourmet meal ready to go or relax and unwind with one of our signature cocktails. Stop in Mondays & Tuesdays from 6-8pm for our Bottle & Board special or Thursdays for our Bubbles & Board – $20 for a board of chef-selected small bites and a bottle of house wine (sparkling wine on Thursdays).
If you’re looking to treat yourself, our tantalizing cupcakes are made with extra virgin olive oil instead of butter (of course!) so they are moister, richer, and healthier than the average cupcake. One taste, and you will be a believer!
We are excited to be a part of Union, Biltmore’s new local concept, and hope to see you soon! Buon Appetito!