Nearly a century ago, in 1910, a woman named Ines Rosales started making olive oil tortas (tortas de aceite) by hand at her bakery next to a stagecoach stop in Sevilla. Her tortas proved so popular that before long, she could not keep up with the demand and she employed the women of the local village to assist her in producing these crisp and delicate treats. She used local ingredients including extra virgin olive oil. In a short time this Andalucian specialty became known and enjoyed throughout Spain.
Today the tradition continues. Ines Rosales Sweet Orange tortas are still made by hand with the same recipe Ines Rosales created almost 100 years ago. Women from the local village are still employed to hand-flatten and hand-wrap the tortas that are made in small batches.
These Orange Dessert Crisps are reminiscent of the pie crust cookies your Mom might have made for you when she was trimming her pie before putting it in the oven. Those were generally sprinkled with cinnamon sugar, but these Ines Rosales ones are lightly orange flavored.