Olive Oil Crackers with Aniseed

Tortas de Aceite


Preparation info

  • Makes


    • Difficulty


Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

The moment I first tasted these irresistible crackers from Seville, I knew that I had to make them. The expensive, imported tortas de aceite usually arrive shattered, despite the fact that they are each individually wrapped in waxed paper and packed in nice boxes. Before trying to get the traditional recipe I thought that I could make the crackers by just adding extra olive oil and aniseeds to my phyllo recipe, roll the dough into disks, sprinkle with sugar, and bake until golden. But I was mistaken. It took some time and a few more misses until I came across Penelope Casas’s book La Cocina de Mama: The Great Home Cooking of Spain. My tortas de aceite are adapted from her recipe.

Serve tortas de aceite with coffee, herbal or regular tea, or sweet wine. They are great with refreshing, homemade lemonade and other fresh fruit juices and are a more interesting accompaniment than a sugar cone to any sorbet or ice cream.