Meet the appetizer I’ll be making all summer long: marinated olives with whipped ricotta! A blend of Tuscan spices fills them with bold Italian flavor.
This post is in association with The Spice House.
Jack doesn’t usually like olives, but every time I make these marinated olives with whipped ricotta, he can’t get enough. They are quickly becoming one of my favorite appetizers for summer entertaining because they feel elevated, but are so easy to prepare.
Olives marinated in citrus and herbs sit on a bed of creamy whipped ricotta cheese with a golden ring of olive oil around it. It looks (and tastes!) like something you can get at a restaurant, but it takes less than 30 minutes to prepare.
The secret ingredient in this recipe is The Spice House’s Tuscan harvest. The Spice House has been sourcing and developing premium spice blends since 1957, and by trying this one, you can tell they are experts at their craft. A mix of rosemary, other herbs, garlic and bell pepper, it is spicy, flavorful and fresh. I use it in both the whipped ricotta and olives in this recipe to give it that vibrant Italian flavor. This mix will soon be arriving at Costcos in Southern California and most southwestern states.
Part 1: Marinated Olives
The first component of this appetizer is marinated olives. I use a combination of Castelvetrano olives and kalamata olives because I love the mix of colors and textures (Castelvetrano olives have a firmer bite than the tender kalamatas).
I season them with lemon and orange juice and zest for bright flavor, then add the Tuscan harvest and some chopped fresh parsley. A big swig of olive oil brings it all together.
You can see that Tuscan Harvest really does the heavy lifting here: This ingredient list is short and sweet, but the olives are very tasty! They taste great after mixing them, but You can also prepare them in advance. and store them in the refrigerator. They keep well for up to 5 days and the flavors intensify as they sit.
Part 2: The whipped ricotta
Adapted from my basic whipped ricotta recipe, this whipped ricotta is easy to make in the food processor with just 5 ingredients. Olive oil adds fruity richness, lemon juice adds brightness, and Tuscan harvest brings flavorful depth.
You can also prepare this component in advance. Keeps well in the refrigerator for up to 4 days!
How to serve this easy summer appetizer
When ready to serve, spread the whipped ricotta on a large plate. Top with the marinated olives and their flavorful oil, then garnish with more citrus zest, Tuscan harvest, parsley and Aleppo pepper. Season to taste and serve with crisp vegetables and crostini. (I also like to sprinkle the crostini with a little Tuscan Harvest; find instructions in the recipe below!).
This recipe makes a fantastic appetizer on its own, but would also be delicious as part of a larger antipasto platter. Pair it with some cheeses, nuts, and jam or honey for an impressive and entertaining summer spread. To drink, you can’t go wrong with wine or an Aperol spritz (if you’re me) or a negroni (if you’re Jack).
If you have leftover Tuscan harvest…
You won’t have any problem consuming it! There are many ways to use this tasty spice blend in your summer cooking. Here are some that I love:
- Mix it with olive oil to quickly dip the bread.
- Whisk it into marinades and salad dressings (try it in place of the thyme and oregano in this Italian dressing recipe!).
- Sprinkle it over roasted vegetables.
- Add it to tomato salads or pasta salads.
Do you have favorite ways to use it? Let me know in the comments!
More Italian appetizers to try
If you love these Tuscan Spiced Olives and Whipped Ricotta, try one of these Italian appetizers next:
Tuscan Marinated Olives with Whipped Ricotta
serves 6
These Marinated Tuscan Olives with Whipped Ricotta are a delicious Italian appetizer! I love serving them when I have guests because they feel elevated, but are so easy to prepare. Tuscan Harvest from The Spice House adds bold Italian flavor to this recipe.
Marinated Olives
- 1 cup pitted castelvetrano olives
- ½ cup pitted kalamata olives
- ½ teaspoon lemon zest, and more to cover
- ½ teaspoon orange zest, and more to cover
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- ½ teaspoon The Spice House Tuscan Harvest, and more to spray
- 1 teaspoon chopped fresh parsley, and more to spray
- Extra virgin olive oil, cover
- Aleppo Pepper The Spice House, to spray
Whipped Ricotta with Tuscan Spices
- 2 mugs ricotta cheese with whole milk
- 2 teaspoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon The Spice House Tuscan Harvest
- A pinch of sea salt
To serve
- 1 jonquil, sliced
- Extra virgin olive oil, to spray
- The Spice House Tuscan Harvest, to spray
- cut vegetables, such as cucumbers, red peppers and/or radishes
Prevent your screen from going dark
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Prepare the marinated olives: In a large jar, place the Castelvetrano and kalamata olives, lemon and orange zest, lemon and orange juice, The Spice House Tuscan Harvest, and parsley. Stir to combine, then add olive oil to coat.
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Prepare the whipped ricotta: In a food processor, place the ricotta, lemon juice, olive oil, Tuscan harvest, and salt. Process until combined.
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Spread the baguette slices on the baking sheet. Drizzle with olive oil and sprinkle with Tuscan Harvest. Bake 10 to 12 minutes or until golden and toasted.
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To serve, spread the ricotta on a plate and pour the olives on top. Top with more lemon zest, orange zest, Tuscan Harvest, parsley and The Spice House Aleppo pepper. Season to taste and serve with the crostini and vegetables.
Nutritional data calculated for 1/6 of the recipe without crostini or vegetables.
This post is in association with The Spice House.
