Bread Baking and Olive Oil Making in the Algarve

Spend a full day living two of the Algarve’s oldest culinary traditions. At a local farmhouse, knead bread dough by hand and leave it to rise while walking to the olive grove to hand-pick ripe olives. Return to fire up a traditional wood oven, shape the bread, and fry sourdough fritters before placing the loaves in to bake. Sort the harvested olives, then sit down to a traditional açorda lunch while the bread finishes baking. In the afternoon, press the olives into fresh olive oil using manual, ancestral methods. The day ends at the table: warm bread dipped in just-pressed olive oil, paired with roasted chouriço — a true taste of rural Algarve heritage.

• Local guide accompaniment throughout the full-day experience
• Hands-on participation in bread kneading, baking, and olive harvesting Açorda lunch
• Tasting of the freshly baked bread and freshly produced olive oil, paired with roasted chouriço
• One loaf of bread to take home