Spanish olive oil torts or Tortas de aceite

So I have been wanting to do these torts for quite sometime now…..

These torts are very typical of down south Spain and after seeing them for sale at a gourmet store in my neighborhood….. well… really made me get to work fast!

I must say that the result was not bad at all although I would have liked them to be a bit more crunchy and thin. Next time around I will flat them even more, that should take care of it, and most definitely I will double the batch as 8 torts was not enough for me at all ;-).



Spanish olive oil torts or Tortas de aceite

Miryam's original recipe

Yield: 8 torts


1/4 cup extra virgin olive oil, plain olive oil will also work
1/3 cup lukewarm water, plus 1-2 tablespoons, depending on dough consistency
1 1/2 teaspoons active yeast
1 tablespoon anise seeds
1 tablespoon anise extract
1 lemon, zest, optional
1/3 cup all purpose flour
1/2 cup whole wheat pastry flour, plus 1-2 tablespoons if dough is to wet
1/4 cup sugar, plus 1-2 tablespoons to sprinkle torts before baking


In a sauce pan heat oil. Remove from heat and add anise seeds. Let the mixture cool 5-10 minutes.

In a bowl mix water, yeast, sugar, zest, flours and anise extract. Add cool oil mixture and combine (If dough is to wet add add 1-2 tablespoons of whole wheat pastry flour).

Knead the dough thoroughly, place into an oiled bowl, cover with the cling film and leave to rise until doubled in size, about 1-2 hours.

Punch down the risen dough and divide into 8 pieces. Preheat oven to 375F. Roll out each piece into a circle and pierce with a fork. Place torts on a baking pan with parchment paper and sprinkle with sugar.

Bake for 10-15 min or until golden. Cool down on a wired rack and keep in a airtight container.


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  1. Hi Miryam,
    Yummm! This dish looks beautifully appetizing to me. I love all of its ingredients (except I confess I might have to leave out the anchovies! ;). You have so many wonderful recipes in your blog. I was just browsing through some of the great muffins you’ve made. I MUST visit here more often (a good New Year’s resolution)!
    :) Jane

  2. This is one of my favorite pasta dishes. Yours looks wonderful and sounds delicious. I hope you have had a great day. Blessings…Mary

  3. Just jumping back in to suggest slivered almonds as a possible substitute for pignoli. You are right. They are very expensive now. Have a great weekend. Blessings…Mary

  4. Tengo que volver a prepararla la tengo en un libro de Pastas Gallo, la preparé y me gusto mucho y ahora me la has recordado hace tiempo que no la como.
    Un saludo

  5. Miryam esta pasta la comí por primera vez en Italia, creo que en Florencia y me encanto…gracias por la receta…
    muchos besos

  6. mmm, it looks yummy and easy:)

  7. Made this tonight for dinner. Was super easy and very good. I used fresh diced tomatoes, a whole head of roasted garlic and half the olives. Turned out perfect. No anchovies in ours either. The capers and olives were enough flavor. We ate this by itself and were very satisfied, but I could also see it pairing well with chicken or fish. Will make this again many more times!

  8. So glad I saw this on IG, love it. How perfect for a warm summer or even spring evening. Will be making this one soon.

  9. Just had this for lunch. Tasty, easy to make and healthy!! Saludos família!!!

  10. Black olives….or green olivies?

  11. This recipe sounds delish! I actually love anchovies but 2 cans seem like a lot. Do you stir in the anchovies until they dissolve in the sauce or should they remain whole?

  12. Recipe sounds delish except for the anchovies. Can fish sause be substituted? If so how much would you guess?

  13. This looks so good, except for the anchovies. I’m glad I read the comments and found others had left them out. Definitely going to try this one! If I had not seen the other comments I would have just passed on by!

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