Ines Rosales Sweet Seville Orange Tortas
My first pick this month, Ines Rosales Sweet Seville Orange Tortas, happens to coincide with the centennial of the company. Ines Rosales started making her famous olive oil tortas by hand in 1910 and, today, a century later, they are still patted out by hand and hand-wrapped in the same village where Rosales began. No doubt the key to their success has been the simplicity of the tortas. The company uses unbleached flour, anise, high-quality extra virgin olive oil and a pair of hands to flatten out the tortas. The current owner, Juan Moreno Tocino, insists he has not changed the original recipe. Although they are now made in a modern bakery with HAACP quality controls, the tortas are still flattened and wrapped in their distinctive wax paper completely by hand by women from the village. The other difference between now and Rosales’ day is that, in addition to the original, there is now a savory line that includes Sesame & Sea Salt and Rosemary & Thyme, and the newest addition, Sweet Seville Orange Tortas. All the tortas are great to eat out of hand but they are also brilliant with cheese, cured meats and sausages. In fact, they are quite addictive, and with any luck, they will be around for another 100 years. For more information, call Mt. Vikos Imports at 781-834-0828, e-mail info@mtvikos.com or visit www.mtvikos.com
