With their delicate crunch, rich olive oil flavor, and unmistakable Spanish heritage, Inés Rosales Olive Oil Tortas have earned a place on tables far beyond their Andalusian roots.
Born in Seville, these delicate, hand-shaped tortas have been part of Spanish snacking culture for more than a century. Made with extra virgin olive oil and a touch of anise seed, they have a lightly sweet, crisp texture that pairs beautifully with cheese, pâté, and charcuterie. They’re just as delicious alongside coffee or tea, making them a versatile pantry staple beyond the appetizer table.
The story of Inés Rosales is as special as the tortas themselves. In 1910, Inés Rosales revived her family’s cherished olive oil torta recipe and began selling them at a local train station in Seville to support her family. They quickly became a staple throughout Andalusia. As demand grew, Inés rented an oven at a local bakery and employed widowed women from the community to help make and sell the tortas.
A hundred years later, the original recipe is still used today. Each torta is shaped and baked individually by hand, giving every piece its own unique character—and keeping a little bit of Inés’ story in every bite.
Of course, the fun really begins when pairing them. The range of flavors makes them a natural fit for creative combinations:
- Original Olive Oil Torta: Try it with creamy Brie, fig jam, and a cup of coffee for a simple yet elegant pairing.
- Lemon Torta: Brighten things up with mascarpone, white wine, and lemon curd.
- Orange Torta: Pair the citrus notes with champagne cream cheese and smoked salmon for a brunch-worthy bite.
- Cinnamon Torta: Turn dessert into an experience with hot chocolate, vanilla ice cream, and a drizzle of caramel.
- Rosemary & Thyme Torta: Bring out the savory side with red wine hummus and tapenade.
Whether paired with cheese, worked into a dessert, or enjoyed straight from the package, Inés Rosales Olive Oil Tortas are an easy way to bring a taste of Spanish tradition to the table.