Harvest week is the best week in our kitchen. The new oil arrives from the press green and peppery, and we put it on everything.
The soup
Açorda is a bread soup from the Alentejo: garlic, coriander, new oil and a poached egg. It costs almost nothing and it is the dish guests ask for most.
We serve it on the second night, after the first morning in the grove, when everyone is a little cold and very hungry.
Written by
Tomás Arriaga
Tomás runs the kitchen and leads every walk, usually with bread in his pack.
