The agritourism destination brings visitors from Arizona and beyond to experience the traditions and processes behind olive oil. Their award-winning extra virgin olive oil and flavored oils are crafted in small batches under the meticulous supervision of their Professional Olive Oil Sommelier. Guests can take a unique Olive Oil 101 Tour, dine outside with Di Oliva Italian Bistro & Bar, shop the market and repeat! The Mill also has monthly events including Pizza Date Nights, Sangria Socials, and their special Tavolo Dinners that celebrate different regions of Italy. Learn more at queencreekolivemill.com del Perio ChimiChurri Ingredients: • 1/2 cup Queen Creek Olive Mill Robust Extra Virgin Olive Oil olive • 2 tablespoons Queen Creek Olive Mill Aged Balsamic Vinegar • 1/2 cup finely chopped parsley • 3-4 cloves garlic, finely chopped or minced • 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) • 3/4 teaspoon dried oregano • 1 level teaspoon of coarse salt • pepper, to taste (about 1/2 teaspoon) Instructions:1.Mix all ingredients together in a bowl. Allow marinade for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours if time allows. 2.Chimichurri can be prepared earlier than needed and refrigerated for 24 hours if needed. 3.Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.