We start with the Extra Virgin Olive Oil from Lagar Santa Catarina, a balanced oil with a rich fruitiness, produced from Maçanilha Algarvia and Galega olives, harvested by small producers of centuries-old olive trees without the need for chemical treatments. As the olive trees are not subjected to disinfection, it could almost be considered organic olive oil. The essence of Mediterranean cuisine, now in your cooking.
Nearby, in Tavira, we can find this typical Portuguese aperitif, the crushed olives in brine, which is hand-picked by regional producers and prepared in an ancestral way, in a 100% natural preserve. Oregano in leaf is the aromatic herb that most symbolizes Mediterranean culture, much appreciated and used in the Algarve, as well as in the rest of the country. This aromatic herb gives dishes a completely different flavor, as it has an intense and deliciously active taste.
Going a little further northwest, we find in Serra do Caldeirão the place where the “black” pork chorizo ​​is produced by hand, a typical delicacy of Portuguese cuisine, and where it is cured in a traditional smokehouse.
In Olhão we harvest the Fleur de Sel Belamandil which is made in a traditional and ancestral way. It is a selection of the best salt crystals, light and fragile, in their purest and most natural state, free from additives or washing, and therefore healthier, just as nature offers us. Located close to the fishing port and where the delicious sardine pâté that we suggest here is carefully prepared.
And we finish the tasting itinerary of our Discovery Basket, through Albufeira where the Habanero piri-piri, native to Mexico, are grown outdoors on a farm in Albufeira, Algarve. They are then hand-picked and prepared in a traditional way to awaken your senses.