These have been made in Seville since 1910 and are the only Spanish tortas still hand flattened and made in small batches with 100% extra virgin olive oil. The torta dough is portioned out and flattened by hand, by local women who train for 3 months in the proper flattening technique. The Ines Rosales torta recipe has not changed sine 1910.

These traditional Andalusian snacks are beautifully light, delicate and crisp with a slightly sweet and gentle flavour of olive oil, anise and sesame and an orange finish.

Serving suggestion – Snack on these with a little quince paste and sharp Maffra clothbound cheddar. We can’t go past a rich vanilla bean ice cream sandwich.