Tortas de aceite de Castilleja de la Cuesta

Tortas de aceite de Castilleja de la Cuesta is a pastry made with extra virgin olive oil, flour, wheat, sugar, seeds, yeast, sesame, aniseed, salt, anise essence, and, if desired, ground almonds. Mrs. Inés Rosales rescued a family recipe in 1910 and started producing and marketing these tasty crispbreads with the help of other women from the area at the crossroads and in the old train station in Seville. The secret behind tortas de aceite is in the preparation, it must be made by hand, because otherwise, the oil would not remain in the dough. The baking takes only a couple of minutes, and the result is a sweet, firm and crumbly crispbread. It has a light and flaky texture and a flavor and fragrance of olive oil and aniseed.