Flour is kneaded with extra virgin olive oil, aniseed and sesame seeds.
Encarna Rivas started making olive oil tortas in her kitchen at home in Carmona in 1990. She sold them to the town's bars wrapped in brown paper. Today she is sixty-six and has a workshop with four women in it.
Her daughter Inma spent twelve years in a call centre in Seville. In 2020 the office closed and she came to work with her mother in the workshop. At first it was only meant to be for a few months.
Every torta is stretched out by hand, one at a time. Inma says a machine would make them all the same, and that is exactly what she does not want. As long as people keep asking for them, there will be five of them in the workshop.
