Tryazon: Ines Rosales, Sweet and Savory Tortas from Spain #InesRosales

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Tortas in every culture has a dish that bares the same name, even though it may not be identical.  In Spain, tortas de aciete are made with extra virgin olive oil and varieties range from sweet to savory, the distinction is usually made by the sweetness of the dough and the ingredients used. The Ines Rosales tortas are still made by hand and in Seville Spain. The recipe has not changed throughout the years and remains the same since 1910, with just more flavors added to satisfy everyone’s taste buds. Some people have asked me how to describe a torta from Spain and my best answer is that it’s like a pita that crumbles and flakes when enjoyed. The distinct taste is hard to describe because the sweet versions are almost cookie like in flavor, while the savory tend to lend more towards a cracker but one thing I can share, is that the Ines Rosales tortas are amazingly delicious! When something is delicious……..what more can be said than just eat it and enjoy it!

I was sent a beautiful array of tortas from Ines Rosales to share and enjoy:

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  • Original; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, anise seeds, sesame seeds, yeast, sea salt, natural anise essence.

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  • Seville Orange; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, crystallized orange from Seville, yeast, sesame seeds, sea salt, natural orange essence.

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  • Cinnamon; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, yeast, sesame seeds, ground cinnamon, sea salt, natural cinnamon essence.

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  • Sesame and Sea Salt; Ingredients- Unbleached wheat flour, extra virgin olive oil, whole wheat flour, sesame seeds, sugar, sea salt, yeast.

Now, you see tortas in aciete and you think oily. They thankfully are not and the oil is in the flavor but it’s not overwhelming and you are left with no oily residue on your hands when you are eating them, just the beautiful flaky goodness. Each torta is individually wrapped in it’s waxed paper, so makes it easy to grab and go, or even to put out for guests to enjoy. There are no rules when enjoying these tortas. Many times they are eaten as-is in place of a snack, with a dip, a coffee or even a spread or to accompany any meal. The dough used is simple but that is where the goodness lays because there are no lab created ingredients here, just real good ingredients and like any baked good, the quality of the ingredients used make the difference and it shows with Ines Rosales tortas.

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I made a Spanish/Italian (hey, I said no rules here!) theme dinner that was an array of cured meats and cheeses, plus I had 2 vegetarian guests. Ines Rosales tortas are even Vegetarian friendly, so making a counterpart dish was easy but a little of a first for me. I made a pasta-less Vegetable Lasagna. I grilled all the seasonal vegetables, from eggplants (both striped and mini varieties), Italian squash, and a sauce made from fresh tomatoes. I made the lasagna ahead and asked guests which cheese was approved beforehand because I did not want to add an ingredient that was not acceptable. I can say that making lasagnas in single serve dishes makes serving easy and especially when lasagna slices can come apart and not look appetizing. The lasagna sees none of that because you make and serve in the same dish, so these style dishes allow the host to now worry about serving guests and every dish looks as perfect as the next.

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Now, I thought my meat eaters would stay free of the veggie lasagnas but most enjoyed sharing a serving along with their tortas. The Ines Rosales tortas I used were the savory ones, the Original and Sesame with Sea Salt versions, as this was to accompany our dinner. I made spreads that were Mascarpone based and even an olive toss, that was several olive varieties with just a touch of grain mustard and a lemon based olio. Having guests pick what they want and how much by allowing them to make their own tortas, guarantees a happy host that does less, but more importantly, guests that make their dish as they wish. I purchased everything from Mortadella with Peppercorn and Pistachios, Capocollo and I even found a nice spicy version, Sopressata, Prosciutto, Salami (both peppercorn crusted and normal) to a variety of cheeses. I included Provolone, Manchego to a crumbly Feta cheese because these cheeses tend to cut the fat from the cured meats well along with the spreads. The Ines Rosales tortas have that paper wrap I mentioned and when you unwrap the torta, you can even prep it right over the wrap. It’s then easy to transfer to a plate or just enjoy right there off the wrap!

Torta with cured Meats

Ines Rosales Torta with an array of cured meats

Easy and Fast to make any dinner enjoyable!

Easy and Fast to make any dinner enjoyable!

I can share there was not one torta that was not enjoyed. The Ines Rosales cinnamon variety reminds me of a churro-like cookie to those Bunuelos I enjoyed as a child. Perfect with a cup of coffee to dipped in hot chocolate. The cinnamon used is an accent to the torta and not overwhelming. The Seville Orange is my favorite of the sweet versions. I love Valencia oranges and the orange used resembles those citrus notes. I plan to make a honey Mascarpone spread (again) and enjoy this torta in the morning. So far, I have enjoyed the Seville Orange from Ines Rosales in this manner for 3 mornings straight. I made orange slices in a simple syrup from scratch to add, then toss some toasted Walnuts (or any nuts of your choice…..imagine Pistachios) and you will walk out the door with a smile. These tortas are just a delight and each one is like unwrapping a little treat that plays well with many dishes, not just those with a European flair. They would be great to accompany with a salad, a warm soup on a cold day, to even creating a crust for meats (pulse in a food processor) and you can ever make a great crust for Mozzarella cheese sticks. The possibilities are really up to you but even on a lazy day, I can enjoy an Ines Rosales just as it is and still have a smile 🙂 .

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Connect with Ines Rosales at:

I received the above product(s) free of charge from Ines Rosales and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

BzzAgent: Filippo Berio® Extra Virgin Olive Oil

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Not all oils are created equal and I have learned this through trial and error. As with many foods, companies add fillers or even combine oils to create a lesser quality product but still charge consumers a price point that makes you think it equates with quality.

Been there and done that…..and this is why I hold Filippo Berio’s oils on a whole different level.

I received an Extra Virgin Olive Oil bottle from BzzAgent along with all the great campaign goodies they include. You have the booklet, which educates you about the benefits of Extra Virgin Olive Oil and how it can improve not only your dishes but your health. Great coupons and even a magnet that reflects the measurements you use when substituting Olive Oil for Butter. Great kit and I love it!

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Filippo Berio’s company exports their oils from Italy and has been sharing their great products since 1850.  Now, that is staying in business for a long time and you know you have to be doing something right if you want people to support your products.  The company makes several versions of Olive Oils from Extra Virgin, Light, and also makes vinegar (balsamics) and other products like olives and pestos.  Their distribution is massive and they now reach over 65 countries!  Now, that is reaching the masses!

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The Health Benefits:

Extra Virgin Olive oil is better for you because it contains no trans fat or cholesterol.  Butters commonly used in savory cooking contain salts and Olive oil does not.  You have an oil that is high in monounsaturated fats, which is commonly known as “the good fat” that doctors want you to eat.

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What is the difference between the Extra Virgin and just Olive Oil:

  • Virgin means the oil was produced by the use of physical means and the oil was not treated with any chemicals.  It also means the oil is produced from the “first batch” that the seed/grain produces.
  • Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content.  Chemicals are many times used in lower quality oils as way to preserve and slow down the oxidation that occurs with age.  Refined oil is regarded as lower quality product.  Oils with the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil, as it would not be Virgin if anything else was added.
  • Olive Oil Pommace or Pomace, means oil extracted from the pomace using solvents, mostly Hexane.  Hexane is a carbon based chemical found in glues to gasoline.  Manufactures combine the Hexane and heat to extract from the seeds the oil.  Hexane has a low toxicity level, but nonetheless many industries that use the chemical in their processing, are seeking alternatives due to the adverse health effects.

What the above means is that it all comes down to purity and acidity levels.  Every oil has it’s purpose and this is why learning about them is something I like to do because I don’t want to pay for a lower end product, much less one laced with chemicals my body does not want or need.  Think about it like chocolate and cacao content…..it’s the same mind set.  Don’t let the labels fool you and I also try to stay within the brands I can trust because many good manufactures will not distribute to the public, a lower quality product.

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Now, Extra Virgin Olive oils have a lower smoke point and this means that the oil will smoke and destabilize with higher temperatures.  You may have heard people say it’s a waste to fry in Extra Virgin Olive oil because of it.  I like to do something I call “lacing”, it’s making my own mixes of oils as I see fit for the dish I am preparing.  I use different oils like Grape because the oil has a higher smoke point.  I decided to get creative and used a mix of Grape Oil and Extra Virgin Olive Oil and of course Filippo Berio’s brand.

  • Olive Oil Braised Chicken Legs with a Roasted Garlic and Herb Stuffing

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  • Foccacia Bread with Parmesan Cheese

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I received the above product from BzzAgent and Filippo Berio.  I am not obligated in providing a positive/favorable review, just my honest opinion.  My review is based on my experience with the product, which may differ from yours. #GotItFree

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