Throughout the sweltering summer months, olives are slowly ripening in the fields around Tavira.. Also, during these months, it is time to harvest our local Tavira sea salt. Later in the year, it will be used in the preservation of foods.
Autumn is the season for olive picking and growers begin to arrive at the local olive press to extract the oil from their olives. Though the varietal composition of our local olives groves is unique, the most popular olive grown locally is the “Manzanilha Algarvia”.
My local press usually runs 24 hours a day at this time of year. Manzanilha Algarvia is a dual purpose variety used for table olives, green or black, and olive oil. Its current status is at risk of disappearing as the majority of the trees are old and receive little care.
The olives are weighed, de-stemmed, washed and sent to the crusher.
It not as romantic as one might imagine. The process is highly mechanised. This mash is spun rapidly. Centrifugal force separates the oil from the pulp as well as any water content.
And out pours this seasons extra virgin olive oil, ready to be purchased and brought home to be used as soon as possible.
The extraction process is very transparent. I was able to walk around and shoot photographs without getting yelled at. I paid 20 Euros for this container.
The day is also a social occasion with the local olive growers discussing the seasons events from the weather to the quality of the crop, whose olives are of better quality or what varietals of olive were grown. If you play your cards right, someone might ask you to taste their homemade Medronho or moonshine.
Bacalhau a Lagareiro is a traditional Portuguese dish from the Beira region of northern Portugal. However, the dish is popular on restaurant menus in the Algarve. Bacalhau is salted cod. “Lagar” translates as olive press and a “lagareiro” is the operator of the olive press. This dish is attributed to that particular owner or employee. In it’s most basic form, it is a simple dish of potatoes, onions and salt cod. Instead of using the more traditional accompaniment of smashed “Batatas a Moura”, I had leftover boiled potatoes that I sliced thinly to line the bottom of an earthernware casserole dish. Next, I spread sauteed onions and garlic, flavoured with bay and thyme, over those potatoes. I added a handful of olive oil marinated olives to further honour the olive mill worker. Throughout, I used my freshly pressed olive oil liberally. I moistened the dish with some white wine. Lastly, I shingled lemon slices over the salt cod to protect the onions from the heat of the high oven. I added a little salt to those lemon slices to help ‘bleed’ some juice of the lemon onto the fish as it cooked.
It can be a substantial dish, befitting it’s roots of feeding hungry olive mill workers. The olives and garlic become roasted, robust flavours for a robust fish. I did not eat the lemon slices. They were discarded as they had performed their function in protecting the melt in your mouth onions from being charred. The parsley, perhaps my most favourite herb, was used to brighten up the plate. Eat like a peasant.