Throughout the Mediterranean basin, with all it’s different lands and cultures, the common denominator of the cuisine is based on the traditional staples of wheat, olives and grapes. Technically, Portugal does not border the Mediterranean. It’s climate can best be described as Atlantic Maritime. However, like the Portuguese language, there is always an exception to the rule. The southern Portuguese regions of Alentejo and the Algarve are, by definition, Mediterranean. This is on account of the climate. And climate, throughout the Mediterranean, influences the local cooking style. As does soil conditions and composition, water and location.
Wheat is synonomous with the concept of Mediterranean cooking. Without it, there are no regional breads, or any of the regional pastas, tabbouleh, cous-cous, bulghur and so on. The region of Alentejo is Portugal’s bread-basket and the largest producing region of wheat in Portugal. Indeed, it was what attracted the Roman’s to this this place. Wheat was neccessary for “empire building” in order to feed an expanding population. The Romans also brought their improved technology for milling the grain. Needless to say, I recommend whole wheat and encourage you to include more of it in your diet.
In Tavira, I am fortunate to be able to purchase locally grown wheat from a farm in Santa Luzia, a village two miles away. Santa Luzia, or Saint Lucy is the patron saint of eye problems and her feast is celebrated on December 13. “Luz” in Portuguese means light and she is associated with the Winter solstice when the days begin to get longer and brighter. Wheat is also associated with her feast day.
Certainly, without olives, there can be no extra virgin olive oil and, by default, no such thing as the concept of Mediterranean cooking. It is the primary cooking medium. Olives grow abundantly around Tavira and during the late Autumn, local farmers bring their harvest to the local cooperative to have their olives crushed so as to have it for the coming year.
As a believer in local and sustainable food systems, Tavira’s local agriculture and markets play a key role in my outlook and food philosophy. Most, if not all, food items that I purchase are sourced locally. I have a special place in my heart for Quinta Shanti, a local organic farm located 5 miles away in Conceicao. I received their extra virgin olive oil pressed from their own Manzanilha olives. Unfiltered, you can see the difference what a year makes. Due to gravity and time, the oil will self clarify as all the little olive particles held in suspension will gradually fall the bottom of the jar. I use it every day for all my cooking needs and also as a table condiment to complete dishes. I also use extra virgin olive oil as a medicinal by taking two tablespoons each morning. Do that for a month and tell me how you feel.
Much has already been written about Portuguese wines and there are many delicious wines from the Algarve that go under the radar screens. Fuzeta is a fishing village located 10 miles from Tavira. It is the octopus capital of the Algarve. This red wine is not D.O.C. rated because of the inclusion of Cabernet-Sauvignon into the blend. Portuguese D.O.C. wines must, by law, use local varietals that have been traditionally used within a defined region.
Terras da Luz or Lands of the Light is from the parish of Luz da Tavira, located halfway between the towns of Tavira and Fuzeta. Luz da Tavira is also the archaelogical site of Balsa and considered one the more important Roman settlements in the Algarve. At that time, the Romans named the region Lusitania. Luso was the son of Bacchus, the Roman god of wine. Eat, and drink, like a peasant.