Ines Rosales Sweet Olive Oil Tortas

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Ines Rosales Tortas are one of those hard-to-categorize foods that don't ever sound quite as good as they actually are-and they actually are fantastic. Not really a cookie, not a cracker or crispbread, they are most like flaky pie crust sprinkled with sugar and flavored with anise and sesame seeds. There's another flavor too-haunting and almost savory, and when you realize it's extra-virgin olive oil, it all starts to make sense (in fact, these tortas are 24% olive oil!)

Thin and crispy, they may remind you of fried dough-but not the stuff of boardwalks and fairs. No, this is ethereal, light and delicate, just what you want with your morning coffee or afternoon cup of tea, or perhaps with fruit and brandy after dinner.

Size: 6.34oz

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The Story Behind Ines Rosales

Ines Rosales started making these incredible crispy wafers in a town near Seville, Spain in about 1915. Widows of her village came to help her, business flourished, and over time the reputation of her product spread throughout Spain and Europe. Soon others were imitating her recipe, or attempting to! When she died in 1932 at the age of 42, she left behind a company whose reputation was protected by her name.

Today the traditional methods of forming the dough continue. It is portioned out and flattened by hand by local women, who must train for 3 months in the proper flattening technique, and who must take a break from their duties every 19 minutes. Now baked in a modern conveyer oven, production has moved into the modern age, somewhat, but the factors that really affect quality remain the same as they have for the past 92 years. After all, when you get something right, why mess with it?