The short version
Thin, crackly Spanish crisps made with olive oil, hand-pressed into rounds, scented with anise and sesame and finished with a crunch of sugar. They're flaky like pastry and lightly sweet, so they work with both Manchego and dark chocolate. Each one comes wrapped in its own paper, which looks great on a board.
What it is
Tortas de aceite ("olive oil cakes") have been made around Seville for centuries. The dough is flour, extra virgin olive oil, sugar, sesame, anise and salt. Each torta is pressed out by hand into a thin round, sprinkled with sugar and baked until crisp. Inés Rosales started selling them in 1910, and her company still makes them by hand.
- Taste
- lightly sweet, toasty, with anise, sesame and olive oil
- Texture
- flaky and shattering, like a thin pastry
- Look
- irregular thin golden rounds with a sugary, blistered top
Olive oil is the mechanism. Oil coats flour proteins and stops them from forming a tough gluten network, which is why the tortas shatter like pastry instead of snapping like a cracker. Pressing them thin by hand creates uneven blisters that bake extra crisp. Anise adds a sweet aroma that bridges cheese and dessert.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Manchego | Spanish with Spanish. Nutty sheep's cheese on a sweet, flaky base. |
| Membrillo | Add quince paste on top for the full Spanish bite. |
| Dark chocolate | Anise and chocolate are a classic pair. |
| Blue cheese | Salty blue against a sweet crisp, like a cookie and cheese. |
| Honey | A drizzle turns it into a quick dessert. |
| Sherry, cava or coffee | Spanish sips that suit something sweet and toasty. |
Skip it with: wet dips. The tortas are delicate and go soft fast.
How to prep it for the board
- Leave a few in their wax paper wrappers. They look rustic and tell guests what they are.
- Unwrap the rest and break them into large, rough shards.
- Serve about one torta per person.
- Stack the shards upright behind the cheese for height.
- Place them between the Manchego and the chocolate so they serve both.
- Fix: if they've gone soft, 3 minutes in a 300°F oven makes them crisp again.
What to buy
| Product | Where | Notes |
|---|---|---|
| Inés Rosales Sweet Olive Oil Tortas (original) | Whole Foods, ShopRite, Di Bruno Bros., Zingerman's | The classic, with anise and sesame. Six individually wrapped. |
| Inés Rosales Cinnamon Tortas | Grocery, specialty shops | Warmer and sweeter. Good for fall boards. |
| Inés Rosales Seville Orange Tortas | Specialty shops, online | Citrus with dark chocolate is excellent. |
| Inés Rosales Rosemary & Thyme Tortas | Specialty shops, online | The savory one for a cheese-only board. |
| Manchego | Any grocery store | The best partner. See its own page. |
Label check: extra virgin olive oil, wheat flour, sugar, sesame, anise. Each torta should be wrapped individually.
Skip: sandwiching them with soft cheese ahead of time. They soak up moisture and lose the crackle.
Quick FAQ
What are tortas de aceite?
Thin, flaky Spanish flatbreads made with olive oil and flour, flavored with anise and sesame, and dusted with sugar. They're a specialty of Seville.
Are they sweet or savory?
The original is lightly sweet. Inés Rosales also makes savory versions like rosemary and thyme and sea salt.
Are tortas de aceite vegan?
The original Inés Rosales tortas are made with olive oil, flour, sugar, sesame, anise and salt, with no dairy or eggs. Check the label on each flavor.
How do you serve them?
Whole beside the cheese so guests break off pieces, or broken into large shards and stacked.
How long do they keep?
Each torta is wrapped individually, so unopened ones stay crisp for months.
