Olive Oil Tortas from Ines Rosales are a must in every Spanish kitchen, they are the perfect blend between tradition and modernity all contained in a diameter of 12 cm of crisp, thin, light, slightly sweet yeast biscuit popular as a quick breakfast or as a snack.
The history of the torta de aceite began in 1910 when Ines Rosales started making the tortas and selling them at a train station in Seville. Her huge success led her to open her own company. Today they still use the same recipe and make them the traditional way, hand-shaped and oven baked. Some new flavours have been added to the traditional Olive Oil Tortas such as Seville Orange, Cinnamon, Rosemary & Thyme and Sesame & Sea Salt.
Where can you find these fabulous Tortas from Ines Rosales?
Rosemary Tortas with Cheese & Membrillo Recipe
This quick appetizer, combining the sweetness of Spanish quince paste and the saltiness of a good Spanish cheese, is a perfect way to start any meal, along with a glass of dry sherry or white wine.
- 4 rosemary and thyme tortas by Ines Rosales
- 1 cup of your favorite firm Spanish cheese shredded
- 4 tablespoons membrillo (quince paste)
- Arbequina extra virgin olive oil
- Sea salt, to taste
- Fresh rosemary, to garnish
- Place tortas on a serving plate and spread a tablespoon of membrillo on each one
- Sprinkle a quarter of the shredded cheese on top of each torta, and top each with a drizzle of olive oil and a pinch of sea salt.
- Decorate with fresh rosemary and serve.
4 appetizer servings
Courtesy of José Andrés Foods