Ingredients
- 2 cups pitted green olives ~8-9 oz, drained
- 16 oz ricotta 450 grams
- 3 tbsp lemon juice about 1 and 1/2 lemon
- zest from 2 lemons
- 2 tbsp extra-virgin olive oil
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh basil
- 1/4 tsp dried thyme
- 2 garlic cloves minced
- 1 tsp sea salt flakes half if using regular salt; or to taste
- 1/2 tsp dried chili flakes
- baguette slices crostini and/or flatbreads (to serve alongside the whipped ricotta and olives)
Instructions
- To a mixing bowl, add one minced garlic clove, half of the extra virgin olive oil (1 tbsp), the minced fresh parsley, the minced fresh basil, the dried thyme, half of the chili flakes (1/4 tsp), zest from one lemon, and 2 tbsp 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). Set them aside for now.
- Whip the ricotta in a food processor with a pinch of salt, 1 tbsp of lemon juice, zest from one lemon, 1/4 tsp of chili flakes, one minced garlic clove, and 1 tbsp of olive oil. It will take about 1 minute.
- Spread the whipped ricotta on a serving platter with a spoon, spreading out towards the edges so it has thicker border on the outside (to contain the olives).
- Add the olives in the center, leaving the raised border on the whipped ricotta.
- Serve with crusty bread, crostini (grilled or toasted bread), and/or flatbreads.
Notes
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.