Near Aljezur, this producer combines artisanal methods with new ideas, from traditional peanuts to a distinctive peanut beer
Known for its versatility, the humble peanut also has plenty of health benefits – its low carbohydrate and sugar content make it the perfect healthy snack and it can even help prevent diabetes and gallstones and has been shown to boost memory and mental health.
Near Aljezur, Amendoim do Rogil is bringing this legume to the forefront.
As the company reaches its sixth anniversary, the couple behind the business has plenty of reasons to celebrate.
In a relatively short time, this small-scale local producer created by João and Mónica Costa has secured a place among the Algarve’s most respected premium offerings, establishing a presence in leading hospitality destinations such as Cascade Wellness Resort and Casa Mãe in Lagos, Martinhal Sagres Beach Family Resort, and Praia do Canal Nature Retreat, in Aljezur.
Both born in the Algarve, João and Mónica take pride in handling every stage of the process, from seed production and planting to harvesting, processing and sales.
The brand had a modest start, with the sale of small bags of dried peanuts, a product deeply rooted in the agricultural traditions of Rogil.
From there, demand grew and the offering expanded naturally to roasted and caramelised peanuts, remaining faithful to artisanal processing methods. Today, the range includes peanut butter and oil, and more recently, an unexpected yet carefully considered creation: peanut beer.
“We thought it was an interesting concept, since it’s a natural pairing. We have all had a beer with peanuts on the side,” João Costa explains, noting that the brand is a regular presence at the Rogil Peanut Festival, where new products are traditionally unveiled.
Following the oil and the beer, they are preparing to unveil a new gastronomic innovation – “it’s like a traditional Alcácer do Sal pinhoada [pine nut brittle], but with peanuts”, he reveals.
What defines O Amendoim do Rogil is not only its authenticity, but also a measured boldness, supported by resilience and long-term ambition. Although João learned a great deal about pig farming from his father and Mónica grew up immersed in an agricultural environment, both initially pursued professional paths outside their family traditions.
João, from Marmelete in Monchique, completed his studies in Horticulture, whilst Mónica, originally from Rogil in Aljezur, specialised in Administration.
They each worked in their respective fields and, in 2010, their personal and professional journeys converged. When the couple began living together, they decided to grow a vegetable garden, and from that moment on agriculture became a constant presence in their lives.
Using the knowledge they inherited from their grandparents, they simultaneously exploring new ways of cultivating and working with peanuts, bridging memory and experimentation.
At the time, João was working at the agriculture company Vitacress in Odemira, where he completed an internship and went on to work as a supervisor and department head for 15 years.
This was followed by five years with a German company, where he served as farm and production manager.
“I have always been very multi-skilled. I did everything from the smallest task to managing the agricultural side of things,” he recalls. Alongside this work, he also provided technical support to another horticultural production company in the Alentejo, further consolidating his practical experience.
Beyond his professional life, João has always been a keen gardener. Although he started out just for fun, he eventually began selling his produce at the Farmers’ Market in Aljezur and later from a stall at the town’s Municipal Market.
In addition to vegetables, he sold large bags of peanuts intended for roasting and processing. Driven by a creative and entrepreneurial spirit and the desire to work directly with what he and Mónica cultivated so carefully, the couple developed a brand rooted in tradition but defined by distinctive products.
“We already had the product, we wanted to add value to it ourselves and try roasting and packaging it as in the old days,” they explain.
By the end of 2020, what had once been a personal pastime became a full-time profession, and in May 2021, O Amendoim do Rogil was born. “I believe that when we have an idea, we should put it into practice because if we don’t, someone else will. It’s important that we do so and set ourselves apart from the rest,” states João.
Despite having the capacity to produce on a larger scale, with access to five hectares of land, the couple deliberately choose to cultivate only one hectare, in an effort to prioritise “higher quality and a unique, premium product”.
Nothing goes to waste. Even the smallest or darkest peanuts, which are nonetheless delicious, are used for the peanut butter, and all the shells are used as compost.
Last year, João harvested around three tonnes of peanuts, with the goal of significantly increasing production in the future. “Surpassing myself gives me immense pleasure. I want to make Amendoim do Rogil known throughout the country and abroad,” he says.
Innovation remains central to the plan, including an update to the product labels, which are set to get a more colourful look, whilst retaining the brand’s signature rustic and simple visual.
The quality of the peanuts from Amendoim do Rogil, together with the freshness of the vegetables João produces, has also found an expressive outlet in fine dining.
At Senses, located in the Cascade Wellness Resort, their peanuts are transformed into refined dishes that showcase their versatility. Chef Diogo Pereira favours Amendoim do Rogil for being “very versatile and easy to work with”, allowing him to create original recipes throughout the year.
According to the chef, this produce features equally well in fish dishes, such as cured horse mackerel with rice, and in vegetable preparations, alongside carrots seasoned with dukkah. “The peanuts add a much-needed creaminess and fat against the tangy flavours of preserved carrots and spices.
It really balances the dish,” the chef explains. In desserts, the peanut is transformed into a mousse with fleur de sel and olive oil, “which makes it stand out”, according to the chef. Beyond its distinctive flavour, presentation plays a key role, with the original peanut form retained, offering a crisp exterior and a creamy interior.
The unique characteristics of the peanut alongside its longevity make it an ingredient with a lot of potential, both in production and in gastronomy. “Depending on its maturation and roasting, it can be pungent, sweet, earthy, and even add some salinity,” chef Diogo notes, highlighting a spectrum of sensory possibilities.
Because it adds such value to the overall experience, it will soon be present in at least one moment of the menu, the chef confirms, emphasising Senses’ commitment to supporting local produce and to strengthen the regional economy whilst reducing its ecological footprint.
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