Authentic Tortas de Aceite: The Andalucían Olive Oil Biscuit

A crisp, golden specialty from the heart of Sevilla, these olive oil biscuits represent the simplicity and elegance of Andalucían baking. They are the perfect accompaniment to a morning coffee or a glass of chilled sweet wine.

Tortas de Aceite are perhaps the most recognisable export of Sevillian pastry tradition. Originating in the town of Castilleja de la Cuesta, these thin, brittle discs have been made for centuries, traditionally by hand. While many people outside Spain recognise the iconic wax-paper-wrapped versions from the Inés Rosales brand, making them at home allows you to control the quality of the olive oil and the intensity of the aromatics.

In Andalucía, these are not strictly a dessert. They are enjoyed for breakfast, as a mid-afternoon snack (merienda), or even paired with savoury elements like cheese. The dough is unusual as it relies on a high proportion of extra virgin olive oil rather than butter, resulting in a unique flaky texture that is both light and satisfyingly crunchy.

Serves: 20 biscuits | Prep: 1 hour 15 min | Cook: 10 min

Ingredients

• 500g (approx. 1lb 2oz) strong white bread flour
• 125ml (approx. 4.5 fl oz) extra virgin olive oil, preferably a mild Picual or Arbequina
• 125ml (approx. 4.5 fl oz) lukewarm water
• 25g fresh yeast or 1 sachet (7g) fast-action dried yeast
• 1 tablespoon aniseed (matalahúva)
• 1 tablespoon sesame seeds (ajonjolí)
• Zest of 1 large lemon, removed in wide strips
• 1/2 teaspoon fine sea salt
• 1 tablespoon anisette liqueur (optional, for extra depth of flavour)
• Granulated sugar for dusting

Method

1. Pour the olive oil into a small frying pan and add the lemon zest strips. Heat gently until the zest begins to curl and turn golden, then remove the pan from the heat.
2. Add the aniseed and sesame seeds to the hot oil. This toasts the seeds slightly and infuses the oil with their aroma. Let the oil cool completely to room temperature.
3. In a large mixing bowl, dissolve the yeast in the lukewarm water. If using fresh yeast, whisk until fully incorporated.
4. Strain the cooled oil into the yeast mixture, making sure to include the toasted seeds but discarding the lemon zest.
5. Add the flour, salt, and anisette liqueur (if using) to the bowl. Stir until a rough dough forms.
6. Turn the dough out onto a lightly floured surface and knead for about 5 to 8 minutes until it is smooth, elastic, and no longer sticky.
7. Place the dough back in the bowl, cover with a damp cloth, and leave to rest in a warm place for 1 hour, or until doubled in size.
8. Preheat your oven to 210°C (410°F/Gas Mark 6 or 7) and line two large baking trays with baking parchment.
9. Divide the dough into small balls, approximately 40g each (about the size of a golf ball). You should get around 20 pieces.
10. Using a rolling pin, roll each ball into a very thin circle, roughly 12 to 15cm in diameter. The thinner you roll them, the crispier they will be.
11. Press one side of each disc firmly into a plate of granulated sugar, then place it sugar-side up on the baking tray.
12. Bake for 8 to 10 minutes, or until the edges are golden brown and the sugar has slightly caramelised.
13. Transfer to a wire rack to cool completely. They will crisp up significantly as they cool.

Tips & variations

• The quality of your olive oil is paramount. Use a high-quality Andalucían extra virgin olive oil for the best flavour profile.
• For a more modern twist, some bakers add a pinch of cinnamon or even cocoa powder to the dough, though the aniseed remains the essential traditional flavour.
• Ensure your oven is fully preheated. A hot oven is necessary to get that characteristic snap without the biscuit becoming tough.
• Store the finished tortas in an airtight container or wrap them individually in parchment paper to keep them crisp for up to two weeks.

What to serve it with

For a traditional morning experience, serve these with a strong café con leche. If you are serving them as a tapa or after dinner, they pair beautifully with a glass of sweet Pedro Ximénez sherry or a chilled Manzanilla. They also make an excellent base for a piece of sharp goat's cheese or a thin slice of cured Ibérico ham, playing on the contrast between the sweet sugar topping and the salty protein.