Marinated Olives with Lemon Whipped Ricotta

k engels

9 months ago

A vibrant small plate perfect for summer spreads, happy hour, and easy entertaining

There’s something classic about a bowl of marinated olives—but when you spoon them over a bed of lemon-whipped ricotta, the dish becomes something new entirely. The creamy ricotta balances the brine and herbs of the olives, with lemon cutting through the richness to brighten every bite.

Serve it with warm crostini, pita chips, or veggie sticks. It’s simple, stunning, and perfect for everything from sunset picnics to impromptu wine nights.

Marinated Olives with Lemon Whipped Ricotta

🧂 Ingredients

For the Marinated Olives

2 cups mixed olives (Castelvetrano, Kalamata, green Sicilian), pitted or whole
2 tablespoons extra virgin olive oil
1 clove garlic, thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon chopped fresh thyme or rosemary
½ teaspoon red pepper flakes (optional)
Cracked black pepper, to taste

For the Lemon Whipped Ricotta

1 cup whole milk ricotta (drain excess liquid if needed)
2 tablespoons cream cheese (optional, for extra smoothness)
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
2 teaspoons extra virgin olive oil
¼ teaspoon fine sea salt (or to taste)

🥄 Instructions

Marinate the Olives

In a mixing bowl, combine the olives, olive oil, garlic, lemon juice, zest, herbs, and red pepper flakes. Season with cracked black pepper. Mix well, cover, and let sit at room temperature for 30–60 minutes. (Refrigerate up to 24 hours for deeper flavor; bring to room temp before serving.)

Make the Lemon Whipped Ricotta

In a food processor or blender, combine ricotta, cream cheese (if using), lemon juice and zest, olive oil, and salt. Blend until smooth and airy—about 30 to 45 seconds.

Assemble & Serve

Spoon whipped ricotta onto a serving plate or shallow bowl. Top generously with the marinated olives and a bit of the infused oil. Garnish with fresh herbs or a pinch of lemon zest.

Serve with grilled bread, crostini, or crisp veggies.

Tips

For extra depth, warm the olive marinade slightly in a pan before combining with the olives.
Make it dairy-free by using whipped hummus or cashew cheese as a base.
Store leftovers in the fridge; allow them to come to room temp before serving.

More Tips & Pairings

Wines: Dry rosé, chilled Albariño, or a bright Sauvignon Blanc
Cocktails: Dirty martini, limoncello spritz, or a rosemary gin & tonic
Bread pairing: Warm sourdough, seeded crackers, or pita triangles

Chef’s Notes

Use good-quality ricotta—drain if watery for a better whip.
Add orange zest for a citrus twist.
Want heat? Add chopped Calabrian chilis to the marinade.

❓ FAQ: Marinated Olives with Lemon Whipped Ricotta

Can I make this dish ahead of time?

Yes! The olives can be marinated up to 24 hours in advance and stored in the fridge. The whipped ricotta can also be made the night before. Just let both come to room temperature before serving for the best texture and flavor.

What kind of olives should I use?

A mix of green and dark olives works best—Castelvetrano, Kalamata, and Sicilian green olives all provide great flavor and contrast. Choose pitted if you want easier eating, but unpitted will add more briny depth.

What can I serve with marinated olives and ricotta?

Serve with grilled bread, crostini, seeded crackers, or raw vegetables like cucumber spears and bell pepper strips. It also pairs well with charcuterie boards and chilled white or rosé wines.

Is there a dairy-free alternative to ricotta?

Yes! You can use whipped hummus, cashew cheese, or a dairy-free ricotta alternative. Blend it with lemon juice and olive oil for a similar flavor profile.

Can I use store-bought marinated olives?

You can—but making your own adds fresher flavor and lets you control the herbs and acidity. If using pre-marinated olives, rinse lightly and add fresh lemon zest, juice, and herbs before serving.