The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville.
These traditional handmade Tortas from Sevilla are each unique, thanks to the delicate hands that shape them. Irregular rounded shape, sweet or savoury, they are thin and have a special light and flaky texture which makes them one of a kind to top with soft and creamy cheeses, charcuterie, meats or enjoyed by their own.
Inés Rosales Original Olive Oil Tortas, beyond their 100% natural ingredients (wheat flour, extra virgin olive oil, sugar and aromatic seeds), have an even more important component: the love and care that goes into handcrafting each of them. It is this authenticity in their production, as well as the unquestionable respect for the original 1910 recipe, that gives rise to unique pastries, similar but always different. United, of course, by a common denominator: their delicious flavour.
This has seen the Ines Rosales' business go from a small, local company in Andalusia to international acclaim. Their extra virgin olive oil tortas, recognised as a Traditional Speciality Guaranteed by the European Union, have been a staple in homes around the world for the past century.
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