The Algarve orange is distinguished by its thin skin, shiny and bright colour, high juice content and sweetness - fruit of many hours in the Algarve sunshine.

This PGI (Protected Geographical Indication) Product grows almost all over the Algarve, with orchards in an integrated protection system, an agricultural system based on good practices, such as the rational management of natural resources favouring the use of environmentally friendly production for pest control. Among other benefits, it stands out for its high vitamin C content, which contributes to the normal functioning of the immune system and folic acid. As is, crystallised, in juices, jams, cakes or salads and sauces, the orange lends itself to everything! A tip: the heavier oranges tend to be juicier.

O conteúdo Algarve orange aparece primeiro em The Art of Tasting Portugal.

The fig is spread all over the country and the Algarve is one of the leading regions in the production of the fruit.

In Portugal when we see someone eating something with pleasure, we say “he called it a fig!”. Sweet, versatile and loaded with vitamins and minerals, figs are one of the most appreciated fruits in summer months -better said of the second half of summer, since it is usual for summer to go halfway through when they are ready to harvest. The fig is spread all over the country and the Algarve is one of the leading regions in the production of the fruit (which, for the sake of scientific rigor, is a flower). Natural, simple or incorporated in sweet or savory recipes, dried or made into jams, they are delicious.

O conteúdo Fig aparece primeiro em The Art of Tasting Portugal.

One of the oceans‘ most fascinating creatures is also one of the most versatile ingredients in Portuguese gastronomy!

Cooked since the Bronze Age, it is also a fascinating ingredient from a cultural and nutritional point of view. According to the Portuguese Programme for Healthy Eating Habits, octopus is low in calories but rich in protein, iron, and fatty acids.

O conteúdo Octopus aparece primeiro em The Art of Tasting Portugal.

Among many other attributes, Ria Formosa has to be one of the best nurseries in the world for oysters.

Why? Because of the water quality (which is excellent) and the warm and sunny climate that favors a faster and better development of the oysters. Here is a funny fact: most oysters raised in the Ria Formosa are born in France; they then grow in Portugal, and most of them return to France to be consumed - the French are the most avid consumers of oysters on the planet. The best way to taste them? “Au naturel,“ with a drop of lemon (or passion fruit), accompanied by a glass of white or sparkling wine.

O conteúdo Oyster aparece primeiro em The Art of Tasting Portugal.

There are more than 500 species of rays.

The ray is a fish of the shark family that is distinguished by its flat shape and spiked tail for protection. There are more than 500 species of rays, with the “lenga”, punctuated and spotted rays being some of the most common in Portuguese squares and markets - and plates.

O conteúdo Ray aparece primeiro em The Art of Tasting Portugal.

Sea salt flower (Flor de Sal) is made of delicate crystals that, on special days in which sun, wind and humidity are perfectly aligned, form on the surface of the salt pans.

Its fragility requires a meticulous and artisanal harvest. It‘s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. Lighter and more delicate than sea salt, “Flor de Sal” is the final touch to finished dishes - whether salads, roasted meats, vegetables, or desserts - and a key ingredient in awakening the flavour of food.

O conteúdo Sea Salt Flower aparece primeiro em The Art of Tasting Portugal.

“Eeny, meeny, miny, moe”. One product, four varieties, uncountable nutritional benefits!

Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. They are also rich in fiber and have a relatively low glycemic index.

For many centuries, Aljezur's rich soils have been growing an exceptional and unique variety of sweet potato, the Lira. An ancient culture that the hard work and dedication of many generations brought to modern days. The Aljezur sweet potato is a certified product known for its unique flavour, texture, nutritional value and immense gastronomical use! At this time of the year, the potatoes are still in the ground getting nice and big for the harvest later in October and November.

O conteúdo Sweet potato aparece primeiro em The Art of Tasting Portugal.

It can be used to season almost any type of food; however, its aroma combines perfectly with poultry meat.

An aromatic plant that appears spontaneously in typically Mediterranean sunny and rocky scrubs, the Crete thyme [Thymbra capitata] is found all over the Mediterranean basin and is easily found in Portugal in the Serra da Arrábida and in the Algarve. It‘s a small shrub (20 to 50 cm tall), woody but very aromatic, with a very branched stem, with upright branches and lilac flowers. It can be used to season almost any type of food; however, its aroma combines perfectly with poultry meat.

O conteúdo Wild thyme aparece primeiro em The Art of Tasting Portugal.