Saveur Magazine - January 01, 2010

The 2010 SAVEUR 100 List
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. Read full article... |