I’ve just discovered tortas and I’m in love! Ines Rosales Tortas are a new addition to the world of flatbreads, crostini & crackers. Tortas are large enough to be broken into several little pieces and dipped into spreads, and strong enough to handle pates and cheeses.
A torta is basically a large tortilla, or rather, a tortilla literally means “small torta.” Round and flat, they differ from bread in that there is no yeast involved in their preparation.
Because they contain a hefty amount of extra virgin olive oil they don’t get stale and have no problem maintaining a gorgeous crunch and mouthfeel.
Ines Rosales Olive Oil Tortas (tortas de aciete) come from Spain and have been handmade in small batches for over a hundred years, ever since Ines herself started making them at the train station in Seville. Local ingredients like rosemary, anise and Seville oranges, extra virgin olive oil and unbleached flour all contribute to making this Andalusian bread delicate, flaky, crispy and luscious all at the same time. Each one comes beautifully wrapped by hand and packed with care. It’s almost like opening a little present each time you unwrap one, so serving them in their wrapping on a cheese platter or charcuterie board makes for a nice presentation.
The Rosemary and Thyme torta, fragrant and aromatic, is the perfect accompaniment to a savory snack plate, or even crumbled onto a bowl of homemade tomato soup, the company also manufactures a Sesame and Sea Salt torta, and sweet flavours like Cinnamon or Seville Orange.
The savoury tortas are great with cheeses and cured meats, and with spreads like hummus, baba ganoush, or romesco. While the sweet tortas can be introduced with tea instead of the usual cookies or scones, and they’re also great with ice cream.
This is the best product I’ve discovered at Fiesta Farms recently, I’m addicted. Anyway, don’t take my word for it, just ask Saveur.