AlgarOrange presents Internationalisation plans

On 6th December, AlgarOrange, Associação dos Operadores de Citrinos do Algarve organised the Seminar “Promoção dos Citrinos do Algarve nos Mercados Externos” [Promoting Citrinos do Algarve in Foreign Markets], where it presented its internationalisation plans. The event took place in the auditorium of CCDR Algarve (Algarve Regional Coordination and Development Committee) in Faro. It took […]

Seminar and debate plant health threats to citrus fruits

On 20th February, AlgarOrange organised the Seminar “Ameaças fitossanitárias aos citrinos” [Plant health threats to citrus fruits]. Nuno Russo, Secretary of State for Agriculture and Rural Development, Pedro Monteiro, Algarve Regional Director of Agriculture and Fishing and José Oliveira, chairman of the management board of AlgarOrange were present at the event. Ana Paulo Carvalho, from […]

Summer orange, avocado and prawn salad

RECIPES SUMMER ORANGE, AVOCADO AND PRAWN SALAD INGREDIENTS 3 Algarve oranges 2 avocados 300g (10.6 oz) of cooked peeled prawns 150g (5.3 oz) Cherry tomatoes 150g (5.3 oz) rocket 1 bunch of fresh basil 150g (5.3 oz) Semi-cured goat’s cheese 100G (3.5 oz) red onion 1 bunch coriander 20 ml (0.68 fl oz) olive oil […]

Orange Cake

RECIPES ORANGE CAKE INGREDIENTS 250g (8.8oz) of T55 flour 40g (1.4 oz) Corn starch 2 dessert spoons of baking powder 310g (10.9 oz) of icing sugar 80g of unsalted butter 3 eggs 250 ml (8.45 fl oz) orange juice BUTTER CREAM WITH ORANGE 90 g (10.9 oz) of icing sugar 125g (4.4 oz) unsalted butter, […]

Orange Roll

RECIPES ORANGE ROLL INGREDIENTS 250g (8.8 oz) sugar 10g (0.35 oz) corn starch 10g (0.35 oz) baking powder 30g (1 oz) melted butter 2 oranges (zest and juice) 1 small lemon (zest and juice) 7 eggs PREPARATION 01 Put the sugar, corn-starch and baking powder into the bowl of the mixer. 02 Start beating and […]


RECIPES L’ARROBA INGREDIENTS Carob Biscuit 10g (0.35 oz) corn starch 50g (1.8 oz)Type 55 flour 40g (1.4 oz) carob powder A pinch of ground cloves 50g (1.8 oz) dark chocolate 6 egg whites 175g (6.2 oz) sugar Crispy praline 60g (2.1 oz) milk chocolate 40g (1.4 oz) Pailetté Feuilletine 70g (2.5 oz) almond praline paste […]