The accredited and well known oil cakes of Ines Rosales. Originating in 1910 from the province of Sevilla, Spain, Ines Rosales’ oil cakes have now globalized all around the world. Still maintaining the original recipe of a handmade mixture of virgin olive oil, flour, sugar, sesame, and anise.
The first time I tried them was for breakfast with a cappuccino on the day after Thanksgiving. I loved eating them with cranberry cheddar cheese, a delicious combination of sweet and salty. With a homemade feel though they come wrapped in wax paper. They are crisp and delicate with a gentle hint of anise. As versatile as for breakfast, snack or part of an hors d’oeuvres with wine and liquors.
