The 2010 SAVEUR 100 List

Saveur Magazine


January 1, 2010

Olive Oil Tortas
Michael Klashman

They're like a crispbread but more luscious; a tortilla but crunchier; a cookie but not as sugary. Whatever they are, Ines Rosales Olive Oil Tortas, made by hand according to a century-old recipe in Seville, Spain, are heavenly. I'm addicted to the sesame–sea salt variety and the sweet anise kind, which I eat with slices of Serrano ham.

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