When it comes to gastronomy and travel, two contradictory phenomena occur: either recipes are translated into confusing adaptations for the destination country, or travel itself inspires timeless dishes. This second axiom is perfectly illustrated by the simple churros made by shepherds, the “de ida y vuelta” wines of Jerez, or the story that follows. In 1910, Inés Rosales Ruiz rediscovered a family recipe book that would change the history of Andalusian pastry-making: she began selling olive oil cakes at the crossroads of La Pañoleta and at the old train station in Seville.
Travelers popularized the custom of grabbing an olive oil cake, and what began as a modest bakery in Seville’s Aljarafe region became, more than a century later, the global culinary phenomenon that is Inés Rosales.
From selling cakes at crossroads to a 10,500 m² factory
In the early years of the 20th century, Inés Rosales’s logistics did not rely on large distribution networks, but rather on local initiative.
The cakes were transported in wicker baskets and sold at the aforementioned crossroads in Castilleja de la Cuesta, as well as at the stagecoach stop and the old train station in Plaza de Armas in Seville.
This sweet, crunchy, delicate treat—with its aroma of anise and sesame seeds—quickly became an essential breakfast and snack for travelers.
Gradually, production and demand forced the business to expand its horizons, and they opened their first factory. Inés Rosales died prematurely in 1934. Paco Adorna Rosales, the pastry chef’s son, would dramatically boost the company’s growth in the 1950s.
Since the 1980s, Juan Moreno Tocino has been at the helm of this great company. Its facilities in Castilleja de la Cuesta now cover 10,500 m² and provide employment for more than 130 families.
The “liadoras” of Inés Rosales
Artisanal craftsmanship is one of Inés Rosales’s most distinctive hallmarks. The “liadoras” (wrappers) play a key role in the history of this company, as they continue to shape and wrap the tortas at high speed.
The artisanal process ensures that Inés Rosales’ cakes are flaky and crispy. Another of its hallmarks is the vegetable-based tissue paper wrapper that encases this historic treat.
Sevillian Olive Oil Cakes and the International Market
The passage of time and the move to their modern facilities in Huévar del Aljarafe have not, however, altered the basic recipe. Wheat flour, extra virgin olive oil (which makes up nearly 24% of the product), sugar, and natural spices form the foundation of this sweet treat, a true part of Andalusia’s culinary heritage.
Today, the United States has established itself as one of its main international markets, where the olive oil cake is consumed not only as a traditional treat but also as a gourmet accompaniment to cheeses and appetizers in top-tier supermarket chains.
Memory, craftsmanship, flavor, and countless possibilities open up for this product, which continues to travel, pair with other foods, and reinvent itself.
