Olive Oil and Rosemary Biscuits

I think you would guess the first thing I look for when I travel, wouldn’t you? Is it food? I already talked about it on this blog, and for me food is definitely one of the most important things I enjoy during a trip.

My first trip to Andalucía, in southern Spain, was incredible. I was traveling with people I love and we had a great time over there. We just went to two cities, Cordoba and Seville, and both of them were amazing.

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Seville, the capital of Andalucía, is a city full of light, colour, life and history. Food over there was simple delicious. We went to different restaurants and food markets and ate tapas most of the time. Everything we tried was to die for: freshly made, appetizing and tasty.

I am going to talk about Cordoba’s food in another post because today I would like focus on a specialty we tried in Seville: the traditional Spanish Olive Oil Biscuit, also known as “Sweet Olive Oil Tortas”. These biscuits are crispy and light and have as main ingredients flour and olive oil.

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Between these biscuits and us it was almost love at first sight. As soon as we tried them, and luckily this was on the first day of our trip, we could not stop eating them. The traditional recipe is called “Tortas de Aceite” in Spanish and it is a sweet seasoned with anise and orange zest. Its savoury variant is incredible good too.

These biscuits come in different flavours such as almond, orange, cinnamon, thyme and rosemary. I loved the rosemary one and when I came back home I tried to find out the recipe of this specialty and could not find it. I then decided to use the traditional sweet recipe which I adapted into the savoury version I am sharing with you this time.

Believe me the result is delicious and was even approved by my Spanish friends who tried it, which is a good sign, don’t you think?

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Ingredients


  • 3 cups plain flour
  • 100 ml extra virgin olive oil
  • 100 ml water, warm
  • 2 teaspoons rosemary, chopped
  • 2 teaspoons sesame seeds
  • 1 tablespoon dried yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt

1 – In a pan warm up the rosemary and the olive oil at medium heat.

2 – Put the mix in a bowl and add the warm water.

3 – Add the sugar, sesame and the yeast and mix it up.

4 – Add the flour and salt and knead the dough for around 8 minutes.

5 – Put the dough in a bowl and cover it with cling film. Leave it to rest for until it doubled in size (30 to 60 minutes).

6 – Preheat the oven to 180ºC.

7 – Grease a baking sheet.

8 – Make small ball with the dough and roll it out until you have a round and thin biscuit.

9 – Place the biscuits on the baking sheet and bake them in the preheated oven for 8 to 12 minutes or until their look lightly browned.

Tips – If you would like a really crisp biscuit use flour type 00.

I used black sesame seed because was the one I had at home but the traditional recipe use the brown one.

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I will be joining the Fiesta Friday Link Party today. Would you like see what is going on  at this party hosted by Fiesta Friday and co-hosted by Linda @ La Petite Paniere and Jhuls @ The Not So Creative Cook ?

Biscoitos de Azeite de Oliva e Alecrim


Eu penso que você pode adivinhar a primeira coisa que eu procuro quando viajo, não é mesmo? É comida! Eu já falei sobre isso neste blog. Para mim a comida é definitivamente uma das coisas que eu mais aprecio durante uma viagem.

A minha primeira viagem à Andaluzia, no sul da Espanha, foi incrível. Eu viajei com pessoas que eu adoro e vivemos grandes momentos juntos. Acabamos por conhecer apenas duas cidades na região, Córdoba e Sevilha, e ambas as experiências foram maravilhosas.

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Sevilha, a capital da Andaluzia, é uma cidade cheia de luz, cor, vida e história. Tudo que comemos lá foi simplesmente delicioso. Nós fomos a diferentes restaurantes e mercados de alimentos e na maior parte do tempo comemos tapas (como são chamados os aperitivos na Espanha). Tudo que provamos lá era de dá água na boca: fresco, apetitoso e saboroso.

Vou falar sobre a comida de Córdoba em outro momento, porque hoje eu gostaria de compartilhar uma especialidade que comemos em Sevilha: o tradicional Biscoito de Azeite de Oliva espanhol, também conhecido como “biscoito doce de azeite de oliva”. Estes biscoitos são crocantes e light e têm como ingredientes principais a farinha e o azeite.

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Entre estes biscoitos e nós foi quase amor à primeira vista. Assim que provamos, e por sorte isso aconteceu foi no primeiro dia de nossa viagem, não paramos de comê-los. A receita tradicional é chamada de “Tortas de Aceite ” em espanhol e é um biscoito doce, temperado com anis e raspas de laranja. Mas a versão salgada também é muito boa.

Estes biscoitos são feitos em diferentes sabores, como: amêndoa, laranja, canela, tomilho e alecrim. Eu amei o biscoito com sabor de alecrim e quando eu voltei para casa eu tentei descobrir a receita desta especialidade, mas não consegui encontrar. Então eu decidi usar a receita doce tradicional e adaptar à versão salgada que eu estou compartilhando com você hoje.

Acreditem o resultado é delicioso e foi aprovado pelos meus amigos espanhóis que provaram, o que é um sinal bom, não é?

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Ingredientes


  • 3 xícaras de farinha de trigo
  • 100 ml de azeite oliva extra virgem
  • 100 ml de água, morna
  • 2 colheres de chá de alecrim, picado
  • 2 colheres de chá de sementes de gergelim
  • 1 colher de sopa de fermento para pão
  • 1 colher de sopa de açúcar
  • 2 colheres de chá de sal

1 – Em uma panela aqueça o alecrim e o azeite em fogo médio, não é necessário ferver.

2 – Coloque a mistura em uma tigela e adicione a água morna.

3 – Adicione o açúcar, o gergelim e o fermento para pão e misture tudo.

4 – Adicione a farinha de trigo e o sal e amasse a massa por cerca de 8 minutos.

5 – Coloque a massa em uma tigela, cubra com filme plástico e deixe repousar até dobrar de tamanho (30 a 60 minutos).

6 – Pré-aqueça o forno a 180 °C.

7 – Unte uma assadeira.

8 – Faça pequenos biscoitos, abrindo a massa até que você tenha um biscoito redondo e fino.

9 – Coloque os biscoitos na assadeira e leve ao forno pré-aquecido por 8 a 12 minutos ou até que os biscoitos estejam levemente dourados.

Dicas – Se você quiser biscoitos realmente crocantes use farinha de trigo tipo 00.

Eu usei sementes de gergelim pretas, porque era o que eu tinha em casa, mas a receita tradicional usa a marrom.

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14 Comments Add yours

  1. Nice! They sound delicious! Thanks for sharing at Fiesta Friday! 😀

    Liked by 1 person

    1. Iwanttobeacook says:

      Thank you Angie ❤ I'm glad to party with you 😉

      Liked by 1 person

  2. BeaFreitas says:

    Very amazing photos ! Thank you for sharing

    Liked by 1 person

    1. Iwanttobeacook says:

      Thank you Bea! ❤ ❤ ❤

      Like

  3. Wow, looks super delicious. I’d love to try it. Thank you for bringing this recipe to the Fiesta Friday. Enjoy your weekend! 🙂

    Liked by 1 person

    1. Iwanttobeacook says:

      Thank you Linda ❤ My pleasure 😉 Have a nice weekend.

      Liked by 1 person

  4. Great shots !! (from Brian, your photo teacher!)

    Liked by 1 person

    1. Iwanttobeacook says:

      Thank you Brian, I’m still learning a lot and I really appreciate your encouragement . See you soon I hope.

      Like

  5. Brilliant, I love the idea of rosemary (:

    Liked by 1 person

    1. Iwanttobeacook says:

      Thanks Nick!

      Liked by 1 person

  6. Beautiful photos! This bread sounds amazing!

    Liked by 1 person

    1. Iwanttobeacook says:

      Thank you Julie!

      Liked by 1 person

  7. I didn’t recognize from the English name originally, though I liked the sound of them but seeing the Spanish name I know I love these. So delicious! And your photos look great too.

    Liked by 1 person

    1. Iwanttobeacook says:

      Thank you Caroline!!! They are delicious, aren’t they?

      Like

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