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Assorted olives on whipped ricotta, garnished with citrus zest and cracked pepper.
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5 from 2 votes

Whipped Ricotta with Citrus Marinated Olives

This special whipped ricotta with citrus marinated olives recipe is absolutely out of bounds! Serve together in a bowl, or serve separate as two different recipes. It is a wonderful appetizer or side for any occasion.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Author: Lindsey Baruch

Ingredients

For the spicy citrus marinated olives:

  • 1 cup pitted castelvetrano olives drained, rinsed
  • 1 cup pitted kalamata olives drained, rinsed
  • 1/2 cup extra-virgin olive oil
  • Peel of 1 orange thinly sliced vertically
  • 1 lemon Peel of 1 lemon, thinly sliced vertically and juice of the same lemon
  • 1 fresno chili long red chili or about
  • 1 teaspoon chili flakes
  • 1 large sprigs of rosemary
  • 3 to 4 garlic cloves
  • 1 teaspoon sherry vinegar or vinegar of choice
  • Salt and pepper to taste

For the whipped ricotta:

  • 15 ounce ricotta
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil adjust with more oil if needed to whip further
  • Salt and pepper to taste

Instructions

  • Make your whipped ricotta. In a food processor, blender or stand mixer, blend and whip ricotta, lemon zest, lemon juice, extra-virgin olive oil, salt and pepper. Blend until smooth and set aside in the refrigerator until ready to serve.
  • Make your mixture for the olives. In a saucepan, add in olive oil with thinly sliced red chili (or chili flakes), a few sprigs of rosemary, garlic, thinly sliced citrus (we are using lemon and orange) salt and pepper.
  • Steep this on medium to low (you don't want it to boil), until it is infused all together about 5 minutes. Let it cool for 10-15 minutes.
  • Marinate your olives. In a bowl or airtight container, add in your assorted olives and pour over your steeped oil mixture. Mix well to combine. Finish with a dash of vinegar and lemon juice from the lemon you used to peel for the oil mixture. Store covered to marinate in the fridge for up to 30 minutes to overnight.
  • Serve. When ready to serve, spoon and layer on your whipped ricotta in a bowl, and then add your marinated olives on top of it (or you can serve separately). Finish with flakey salt and pepper.

Nutrition

Calories: 332kcal | Carbohydrates: 4g | Protein: 8g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 10mg | Calcium: 155mg | Iron: 1mg