Whipped ricotta with crushed olives, lemon and pinenuts

Smooth, airy ricotta crowned with a vibrant topping of Sicilian olives, briny capers, and fresh parsley, all gently infused with lemon and Verdé Finishing Extra Virgin Olive Oil. Toasted pine nuts add golden crunch, while the creamy base keeps it luxuriously light. Perfect with crusty bread, crisp veg, and a chilled glass of white wine – a simple yet elegant appetiser bursting with Mediterranean flavour.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

30g of pinenuts (pistachios or Hazelnuts also works)
70g of Sicilian olives, crushed and pips removed
1 table spoon of capers
A few stems of fresh chopped parsley
80g of Verdé Finishing Extra Virgin Olive Oil
½ lemon, zested and juiced
370g smooth ricotta
Pepper

Method

Toast the nuts → In a dry pan, toast the pine nuts for 4 minutes until golden. Set aside.
Prepare the topping → Lower the heat, add olives, capers, parsley, and a drizzle of olive oil. Stir in lemon zest and juice. Let everything infuse gently over low heat for 10 minutes. Reserve.
Whip the ricotta → Drain any excess liquid, then blend ricotta with pepper in a food processor for 1–2 minutes until smooth and airy.
Assemble → Spread the whipped ricotta on a plate, spoon over the olive mixture, sprinkle with toasted pine nuts, and add extra capers if you like.
Serve → Pair with crusty grain bread, crisp veggies, and, if you ask us, a chilled glass of white wine.