Tortas de aceite

Spanish olive oil flatbread

Tortas de Aceite are a traditional Spanish pastry originating from the region of Andalusia. These pastries are known for their light, flaky texture and distinctive flavor, which is primarily derived from the use of olive oil.

History

The origins of tortas de aceite can be traced back to the Moorish influence in southern Spain. The use of olive oil and the method of preparation reflect the culinary traditions brought to the Iberian Peninsula during the period of Al-Andalus. Over time, these pastries have become a staple in Andalusian cuisine and are enjoyed throughout Spain.

Ingredients

The primary ingredients in tortas de aceite include:

• Olive oil
• Flour
• Sugar
• Anise seeds
• Sesame seeds
• Salt

Some variations may include additional ingredients such as almonds or cinnamon to enhance the flavor.

Preparation

Tortas de Aceite

The preparation of tortas de aceite involves mixing the dry ingredients with olive oil to form a dough. This dough is then rolled out into thin, round discs. The discs are sprinkled with sugar and sometimes additional seeds before being baked until they are golden brown and crisp.

Cultural Significance

Tortas de aceite are often enjoyed as a snack or dessert and are commonly paired with coffee or tea. They are also a popular item during festivals and celebrations in Andalusia, reflecting their cultural importance in the region.

Related pages

• Andalusian cuisine
• Olive oil
• Spanish pastries