In the far southwest of Europe lies a resilient territory that, over time, has learned to make the most of its sunshine — scorching at the height of summer — to cultivate the land, develop its economy, and attract tourism. The Algarve’s distinctly Mediterranean and sun-drenched climate plays a crucial role in shaping its agricultural landscape, which once embraced dryland orchards for their resistance to heat and the parched conditions of summer. This climate also does much for the spirit of the people of the Algarve: if sunlight has a positive effect on mood, that would explain the warm smiles that greet the tourists who flock to the region each year.
The hands of these cheerful Algarvians plant, sow, gather and fish the products of the traditional table, always with deep respect for biodiversity, the land, and its natural rhythms. The Algarve’s five centuries of Arab influence brought almond, carob, and fig trees, which continue to characterise the barrocal (garrigue) region — the inland strip where the rich Mediterranean flora finds its finest expression.
Portugal is one of the world’s leading producers of carob and, interestingly, the majority of the country’s carob trees are concentrated in the Algarve. Affectionately known as the region’s “black gold”, carob is a true symbol of Algarvian heritage and culture. Its harvest was even among the traditions recognised by UNESCO when the Mediterranean Diet was designated as Intangible Cultural Heritage of Humanity.
From the sun to the south, from the soil to salt, there is another product that preserves an age-old legacy alive in the Algarve: fleur de sel. Far from being merely a seasoning to enhance flavour, this high-quality sea-salt is hand-harvested from the salt pans of the Ria Formosa and is rich in various minerals and trace elements that occur naturally in its crystals, giving it both nutritional and gastronomic value.
The Algarve is also known for its almonds, olives, Aljezur sweet potatoes, figs, citrus fruits, and increasingly renowned wines, which use traditional grape varieties such as negra-mole and trincadeira to win over enthusiasts across the country. All these products are natural riches from a territory full of variety, making the Algarve one of the finest culinary regions in Europe.
