“2450 years old”, reads the certificate engraved on the stone in front of the olive tree. It is the oldest one in Horta da Moura, a rural hotel at the foot of Monsaraz, a medieval village that was occupied by Romans, Visigoths and Muslims before being conquered by the Templars in 1232, and which can be visited by horse-drawn carriage.
The other olive groves are younger, 705,400 years old, and from them they extract the olive oil, olives and olive pâté that are served at dinner.
On this farm located on the banks of the Alqueva, the largest artificial lake in Europe, local cuisine is so important that they even offer classes to visitors. The chef teaches how to make scrambled eggs with farinheira, pork fat, flour and paprika, and encharcada, a traditional dessert made with just nine egg yolks, sugar and water.
Alentejo is anything but light.
Source: LA NACION
The other olive groves are younger, 705,400 years old, and from them they extract the olive oil, olives and olive pâté that are served at dinner.
On this farm located on the banks of the Alqueva, the largest artificial lake in Europe, local cuisine is so important that they even offer classes to visitors. The chef teaches how to make scrambled eggs with farinheira, pork fat, flour and paprika, and encharcada, a traditional dessert made with just nine egg yolks, sugar and water.
Alentejo is anything but light.
Source: LA NACION