The ochío is a traditional pastry recipe typical of the province of Jaén which consists of a small, flattened bread made with olive oil. His name comes from being one eighth of the dough of a loaf.
The origin of the sweet ochíos dates back to the convents that populated the Guadalquivir basin and their consumption was limited to the Easter holidays.
The salty recipe varies from the sweet one in that the buns are spread with a mixture of paprika and oil and seasoned with coarse salt. These ochíos are usually eaten accompanied by tuna, tomato, pâté or cold cuts or slaughter products such as blood sausage or chorizo.
ochíos
Go ahead and try these ochíos, some sweet or savory rolls that we can accompany with any sauce or filling. It is delicious
Image: Jaenpedia