24 February 2009

totally torta

My new favorite treat: Ines Rosales Sweet Olive Oil Tortas.

Each torta is wrapped in its own little square of waxed paper, which must be oh-so-carefully opened...

...to reveal the most delicate, flaky flatbread, sprinkled with sugar and flavored with anise. Like cardamom, I absolutely adore anise. And then there's the olive oil. Each torta is nearly a quarter extra-virgin olive oil.

Ines Rosales tortas have been made in Seville since 1910 and are still flattened by hand. The ladies in the factory train for three months (!) in the proper flattening technique, and they take a break from flattening every 19 minutes.

Amazing what you can learn on the Internet while enjoying your torta!


  1. Yum, yum, YUM!!! I'll be looking for one in the mail... >;-D

  2. I think that you should visit Seville to inspect the factory and ensure that all the ladies are resting frequently enough.

  3. I'm jealous now . I love these so I'll have to cheer myself up with a less healthy slice of raisin bread , thickly buttered .

  4. Oh Kristina, you always make my mouth water. This satsuma I am about to eat has rather lost its appeal now....

  5. Sounds and looks delicious!
    Cathy X

  6. Oh my, those look perfect. I'm quite sure I'd need to rest more frequently than once every 19 minutes of flattening though. Possibly for a restorative torta or two, though that might be counterproductive.