Tortas de aceite

Spanish olive oil tortas

Tortas de aceite are a traditional Spanish pastry originating from Andalusia, specifically the region around Seville. These pastries are known for their light, crisp texture and subtle sweetness, often flavored with anise and sesame seeds.

History

The origins of tortas de aceite can be traced back to the Moorish influence in southern Spain. The use of olive oil and anise in the recipe reflects the culinary traditions brought by the Moors during their occupation of the Iberian Peninsula. Over time, these pastries became a staple in Andalusian cuisine, enjoyed both as a snack and a dessert.

Preparation

Tortas de aceite are made using a simple dough composed of flour, olive oil, sugar, and anise seeds. The dough is rolled into thin rounds, sprinkled with sugar, and baked until golden and crisp. Some variations include the addition of sesame seeds or a touch of cinnamon for extra flavor.

Cultural significance

In Andalusia, tortas de aceite are often enjoyed with a cup of coffee or tea, making them a popular choice for breakfast or an afternoon snack. They are also a common offering during festivals and celebrations, reflecting their status as a beloved regional specialty.

Commercial production

While traditionally homemade, tortas de aceite are now widely available commercially. Several brands produce these pastries, exporting them beyond Spain to cater to international markets. The most famous brand, Inés Rosales, has been producing tortas de aceite since 1910, maintaining the traditional recipe and methods.

Gallery

Tortas de aceite

Related pages

• Andalusian cuisine
• Spanish pastries
• Olive oil