Olive oil tortas, or tortas de aceite, are a traditional Spanish treat with roots going back to ancient Andalusia. These crispy and slightly sweet delights are a culinary gem made with simple, Mediterranean ingredients. Traditionally made with olive oil, anise seeds (known as matalahúga), and sesame seeds (ajonjolí), these tortas are cherished for their careful, hand-made preparation. Every bite is a journey through time, evoking memories of kitchens filled with the smell of toasted seeds and olive oil.
Table of Contents
Key Ingredients for the Perfect Olive Oil Tortas
What makes these tortas special is the careful selection of ingredients:
- Extra virgin olive oil: The star of the recipe, this Mediterranean staple adds a smooth richness.
- Matalahúga (anise seeds): These give the tortas their distinct licorice-like flavor.
- Ajonjolí (sesame seeds): Adds a nutty, toasted flavor.
- Flour and sugar: Basic components for a light, crispy dough.
- Yeast: Essential for creating that unique texture—light, crisp, but not overly hard.
How to Make Spanish Olive Oil Tortas at Home: Step-by-Step
Ingredients:
- 2 cups of all-purpose flour
- ½ cup of extra virgin olive oil
- 1 tbsp anise seeds (matalahúga)
- 2 tbsp sesame seeds (ajonjolí)
- ¼ cup sugar
- ½ cup warm water
- 1 packet of active dry yeast
- Pinch of salt
- Additional sugar for sprinkling
Instructions:
- Activate the yeast: In a small bowl, mix the warm water with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
- Prepare the dough: In a large bowl, combine the flour, salt, and sugar. Slowly mix in the olive oil, anise seeds, and sesame seeds. Pour the activated yeast mixture into the bowl and mix everything until a soft dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough feels sticky, add a bit more flour.
- Let it rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the tortas: Preheat your oven to 375°F (190°C). After the dough has risen, divide it into small balls (about the size of a golf ball). Roll each ball into a thin, round shape—roughly 5 inches in diameter.
- Bake: Transfer the tortas to a baking sheet lined with parchment paper. Sprinkle sugar on top and bake for 10-12 minutes or until golden and crisp.
- Cool and serve: Let the tortas cool completely before enjoying them with tea, coffee, or a glass of sweet Spanish wine.
The Role of Extra Virgin Olive Oil in the Mediterranean Diet
Extra virgin olive oil isn’t just a flavor booster; it plays a fundamental role in the Mediterranean diet, known for its numerous health benefits. Rich in antioxidants and healthy fats, olive oil helps lower bad cholesterol, supports heart health, and adds unmistakable richness to these tortas.
Flavor and Texture: What Makes Olive Oil Tortas Unique?
These tortas are unique because of their ingredients and the handmade process that gives each torta its character. Every torta is shaped by hand, making each one slightly different, which is part of their charm. The crisp texture, combined with the subtle sweetness from sugar and the aromatic flavor of matalahúga and ajonjolí, offers a delightful balance that transports you to the kitchens of old Spain. This treat is passed down through generations, evoking nostalgia and warmth with every bite.
FAQ: Olive Oil Tortas
- Can I make gluten-free olive oil tortas?
Yes, you can substitute the all-purpose flour with gluten-free flour, although the texture might differ slightly. - What’s the best way to store olive oil tortas?
Please keep them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them and reheat them when needed. - Can I add other flavors?
Absolutely! Some variations include adding a touch of cinnamon or lemon zest to the dough for a different flavor profile.
Related Spanish Recipes to Pair with Olive Oil Tortas
If you’re enjoying the rustic taste of olive oil tortas, consider trying other classic Spanish recipes that pair beautifully with these tortas:
- Magdalenas: Spanish lemon muffins, perfect with tea.
- Polvorones: Spanish almond shortbread cookies, often served during holidays.
- Pestiños: Another fried sweet treat made with anise, typical of Andalusia.
Conclusion
Olive oil tortas are a timeless classic in Spanish cuisine, combining simple, high-quality ingredients with a handmade touch. They are more than just a snack—they link to the past, a treat embodying the best Mediterranean tradition. With each bite, you savor the work of skilled hands and the legacy of family recipes passed down through generations.
5 Key Ingredients for Perfect Crispy Olive Oil Tortas Recipe
Ingredients
- 2 cups All-purpose flour
- ½ cup Extra virgin olive oil
- 1 tbsp Anise seeds (matalahúga)
- 2 tbsp Sesame seeds (ajonjolí)
- ¼ cup Sugar
- ½ cup Warm water
- 1 Packet active dry yeast
- Pinch of salt
- Additional sugar for sprinkling
Instructions
- Activate the yeast: In a small bowl, mix the warm water with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
- Prepare the dough: In a large bowl, combine the flour, salt, and sugar. Slowly mix in the olive oil, anise seeds, and sesame seeds. Pour the activated yeast mixture into the bowl and mix everything until a soft dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough feels sticky, add a bit more flour.
- Let it rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the tortas: Preheat your oven to 375°F (190°C). After the dough has risen, divide it into small balls (about the size of a golf ball). Roll each ball into a thin, round shape—roughly 5 inches in diameter.
- Bake: Transfer the tortas to a baking sheet lined with parchment paper. Sprinkle sugar on top and bake for 10-12 minutes, or until golden and crisp.
- Cool and serve: Let the tortas cool completely before enjoying them with tea, coffee, or a glass of sweet Spanish wine.
