This whipped ricotta and olives appetizer can whip up a storm at your next dinner party. It serves up olives in a garlic herb lemon dressing on a creamy bed of whipped ricotta and lemon, garlic, chili, and olive oil. Personally, I serve it like a dip, with flatbreads and grilled or toasted bread (that guests can snack on throughout the afternoon or evening).

Serve this lusciously creamy whipped ricotta and olives as part of a spread alongside other appetizers like fried artichokes, crostini, and burrata with pesto and roasted tomatoes. It’s for a party spread, after all, so don’t be afraid to up the indulgence factor!

Recipe Ingredients

If you want to make this dish, you’ll need the following:

Olives – 2 cups pitted green olives (~8-9 oz, drained)
Ricotta – 16 oz (450 grams) ricotta
Lemon – 3 tbsp lemon juice and zest from 2 lemons
Olive Oil – 2 tbsp extra-virgin olive oil
Fresh Parsley – 2 tbsp minced fresh parsley
Fresh Basil – 2 tbsp minced fresh basil
Thyme – 1/4 tsp dried thyme
Garlic – 2 garlic cloves, minced
Salt – 1 tsp sea salt flakes (half if using regular salt; or to taste)
Chili Flakes – 1/2 tsp dried chili flakes
To Serve – Baguette Slices, Crostini, and/or Flatbreads

Instructions with Photos

Step 1. To a mixing bowl, add one minced garlic clove, half of the extra virgin olive oil (one tablespoon), the minced fresh parsley, the minced fresh basil, the dried thyme, half of the chili flakes (1/4 tsp), zest from one lemon, and two tablespoons of lemon juice. Mix everything and add the olives, coating them all in the mixture. Taste the dressed olives, and add a pinch of salt (to taste, if needed). Set them aside for now.

Step 2. Whip the ricotta in a food processor with a pinch of salt, one tablespoon of lemon juice, zest from one lemon, 1/4 tsp of chili flakes, one minced garlic clove, and one tablespoon of olive oil. It will take about 1 minute.

Step 3. Spread the whipped ricotta on a serving platter with a spoon, spreading out towards the edges so it has a thicker border on the outside (to contain the olives).

Step 4. Add the olives in the center, leaving the raised border on the whipped ricotta.

Step 5. Serve with crusty bread, crostini (grilled or toasted bread), and/or flatbreads.

Note: To make it easier to eat at a party, serve it with a palette knife or a spoon so people can spoon as much as they want on their plate on the crostini or flatbreads.

Together, the tart, zesty olives and the creamy whipped ricotta balance each other so well.

There’s something about the sight, smell, and taste of olives that transports me straight to a rustic Italian village. If you made this and it went down a treat at your dinner party, please leave a review below.

More Party Appetizers

I know what it’s like when you have a crowd coming round – you always feel like there’s not enough food!

To put on a spread that will have everyone loitering around the table, looking for another mouthful, try some of these yummy appetizers. They are all simple to make, and everyone invited can help themselves.

Crostini with Whipped Ricotta and Olive Tapenade

Burrata with Pan-Roasted Tomatoes and Pesto

Smoked Salmon and Herb Cream Cheese Tortilla Pinwheels

Another quick suggestion – if you bought a lot of bread and toasted it, have a look at some more crostini ideas. They will give you ideas to turn toasted bread slices into sweet and savory bite-sized treats.

Easy-to-Follow Recipe Card