Louriçal Olive-Oil Biscuits
Pale figure-eight rusks made from bread dough and mild olive oil.
- Origin
- Louriçal · Pombal
- Region
- Louriçal · Pombal
- Season
- Year-round
Biscoitos do Louriçal, also called Rosquilhas de Azeite, are strips of bread dough rolled and twisted into a figure eight. They use only flour, low-acidity olive oil, baker's yeast and water, baking gently until pale and very dry.
They crumble readily when bitten. That friability and low moisture give them excellent keeping quality, making them suitable for journeys or between-meal snacks.
- flour
- olive oil
- baker's yeast
- water
Barely sweet and very dry, with clean cereal and olive-oil flavour and a crumbly bite.
Weight, length and the opening of the figure eight vary; they are also known as Rosquilhas de Azeite.
At bakeries and regional-food shops in Louriçal and the municipality of Pombal.
Coffee, tea, cheese or preserves.
Their long shelf life linked these biscuits to sailors' provisions as a substitute for fresh bread. The word biscoito itself preserves the idea of being “twice cooked”, historically associated with dry, durable foods.
Sources: tradicional.dgadr.gov.pt
Pastries from here — The Centre
Portuguese icon Ílhavo Piped Butter Biscuits
Regional buttery biscuits piped into deeply ridged rings and curves.
The Centre
Portuguese icon Saint Friar Gil’s Saddlebags
The small saddlebag-shaped pastry created at Vouzela’s vocational school and recognised as an innovative sweet.
The Centre
Portuguese icon Baixo Mondego Rice Pudding
Mondego Carolino rice and Gândara milk, traced with cinnamon.
The Centre
Portuguese icon Arrufada de Coimbra
Coimbra's light, fragrant sweet bread, given by godparents at Easter.
The Centre