South of the Arizona State Prison Complex in Florence, smack dab in the middle of the desert with distant mountain vistas, is a serene Orthodox Greek monastery. Flagstone pathways meander around meticulously manicured grounds and storybook chapels.
St. Anthony’s Monastery, established in 1995, funds itself in part by selling olive oil its monks press and bottle on-site from an estate grove. The oil is exquisite, and a fine example of terroir in action: Olive trees flourish in the Sonoran desert. In the fall, monks handpick olives from Mission, Manzanilla and Sevillano olive trees, pressing them all together to produce a cold-pressed, extra virgin olive oil that is raw, robust and a clear expression of the harsh ground from where it comes.
Visitors are welcome at the monastery, but check the website for hours and dress code. Women are required to wear loose-fitting long skirts and long-sleeve shirts, headscarves and closed-toe shoes. The bookstore sells the olive oil in addition to whole olives, hot sauces, and jams and marmalades made from the property’s orchards. You don’t have to travel to Florence to buy a bottle of this exceptional, unfiltered olive oil. Find the oil, sold by volunteers, at select farmers’ markets including Old Town Scottsdale, Roadrunner and Singh Farms, as well as at The Bodega at FnB and Sphinx Date Co. Palm & Pantry. $9 for 250 ml; $24 for 750 ml.
St. Anthony’s Monastery
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