Ines Rosales Spanish Oranges

Ines Rosales is a name associated with tortas de aceite, the thin, crisp olive oil flatbreads from Seville, and the Spanish Oranges version is best understood in that tradition. Products of this kind are usually made with olive oil, flour, sugar, and aniseed, with orange flavoring in the sweet versions. Expect a brittle, flaky texture that shatters on the first bite, not a soft biscuit. Check the pack for the exact ingredients and allergen information. The flavor to expect is a light caramelized sweetness with citrus on top, and the olive oil gives a faint savory edge that stops the sweetness from turning cloying. Each torta is thin and fragile, so they are best eaten whole, straight from the pack. They also break up well into pieces for a cheese board. For pairing, sweet-leaning tortas of this type suit a cup of black coffee or a strong tea, where the bitterness balances the sugar. They also work with fresh cheeses such as ricotta or soft goat cheese, a spoonful of marmalade, or a plate of fresh fruit. In the drinks aisle, a dry or medium sherry or a Spanish sweet wine such as Moscatel is a natural match. Serve them at room temperature, and keep the pack sealed and dry after opening so the crispness holds.