Meet the appetizer I'll be making all summer long: marinated olives with whipped ricotta! A Tuscan spice blend fills them with bold Italian flavor.
This post is in partnership with The Spice House.
Jack isn’t usually an olive person, but every time I make these marinated olives with whipped ricotta, he can’t get enough. They’re quickly becoming one of my go-to appetizers for summer entertaining because they feel elevated, but they’re so easy to make.
Citrus- and herb-marinated olives sit on a bed of creamy whipped ricotta cheese with a golden ring of olive oil pooling around it. It looks (and tastes!) like something you could get at a restaurant, but it comes together in under 30 minutes.
The secret ingredient in this recipe is Tuscan Harvest from The Spice House. The Spice House has been sourcing and developing premium spice blends since 1957, and tasting this one, you can tell that they’re experts at their craft. A blend of rosemary, other herbs, garlic, and bell pepper, it’s zesty, savory, and fresh. I use it in both the whipped ricotta and the olives in this recipe to pack in that vibrant Italian flavor. This blend is coming soon to Costcos in Southern California and most southwest states.
Part 1: The Marinated Olives
The first component in this appetizer is the 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 tender kalamatas).
I season them with lemon and orange juice and zest for bright flavor, then add in the Tuscan Harvest and a little chopped fresh parsley. A big glug of olive oil brings it all together.
You can see that the Tuscan Harvest really does the heavy lifting here—this ingredient list is short and sweet, but the olives are so flavorful! They taste great right after you mix them up, but you can also prep them ahead and store them in the fridge. They keep well for up to 5 days, and the flavors just deepen 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 the Tuscan Harvest brings savory depth.
You can prep this component ahead of time too. It keeps well in the fridge for up to 4 days!
How to Serve This Easy Summer Appetizer
When you’re 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 veggies and crostini (I like to sprinkle the crostini with a little Tuscan Harvest too—find instructions in the recipe below!).
This recipe is a fantastic appetizer on its own, but it would also be delicious as part of a larger antipasto platter. Pair it with a few cheeses, nuts, and jam or honey for a stunning summer entertaining 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 trouble using it up! There are so many ways to use this flavorful spice blend in your summer cooking. Here are a few I love:
- Mix it with olive oil for a quick dipping oil for bread.
- Whisk it into marinades and salad dressings (try it instead of the thyme and oregano in this Italian dressing recipe!).
- Sprinkle it over grilled veggies.
- 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
Ingredients
Marinated Olives
- 1 cup pitted Castelvetrano olives
- ½ cup pitted kalamata olives
- ½ teaspoon lemon zest, plus more for topping
- ½ teaspoon orange zest, plus more for topping
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- ½ teaspoon The Spice House Tuscan Harvest, plus more for sprinkling
- 1 teaspoon chopped fresh parsley, plus more for sprinkling
- Extra-virgin olive oil, to cover
- The Spice House Aleppo Pepper, for sprinkling
Tuscan-Spiced Whipped Ricotta
- 2 cups whole milk ricotta cheese
- 2 teaspoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon The Spice House Tuscan Harvest
- Pinch of sea salt
For Serving
- 1 baguette, sliced
- Extra-virgin olive oil, for drizzling
- The Spice House Tuscan Harvest, for sprinkling
- Cut vegetables, like cucumbers, red bell peppers, and/or radishes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make 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 cover.
- Make the whipped ricotta: In a food processor, place the ricotta, lemon juice, olive oil, Tuscan Harvest, and salt. Process until combined.
- Spread the baguette slices on the baking sheet. Drizzle with olive oil and sprinkle with Tuscan Harvest. Bake for 10 to 12 minutes, or until golden and toasted.
- To serve, spread the ricotta on a plate and spoon 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.
Notes
This post is in partnership with The Spice House.
I have this blend already and love it on pasta salads! Going to try making the olives this weekend.
Hi, I usually stick with straight herbs and spices, not combinations. They usually get used and then forgotten and set aside. Can you suggest what I might use as a combination of traditional spices instead of a blend or mix?
Hi Xenia, I highlighted this particular blend because this post was a collaboration with The Spice House… I also listed a bunch of other ways to use it up so it doesn’t get left behind in the drawer. Highly recommend! You could try a mix of spices that make up an Italian blend or just get creative with what you might have on hand.
Can the whipped feta and olives be made ahead of time, chilled in a cooler for a 2hr trip and put together later? Also, the crostini if I want it a little softer so it’s not like a chip or cracker, just bake a shorter amount of time? Would it still be okay? How would I store for the trip?
Thank you, Lisa
Hi Lisa, yes, both components can be made ahead of time, and if you wanted the crostini softer, just bake it less. I hope you enjoy!
This sounds delicious. Do you have a blend of spices that would work instead of the one linked in the recipe?
Please and thanks,
Lorna
I make a similar dip with cream cheese (altho ricotta sounds wonderful) and I use oregano, thyme, basil, garlic chives and parsley from my garden. I think any Italian seasoning would work. I make marinated olives with bottled Italian dressing in a pinch and people still seem to love them.
Hi Lorna, I highlighted this particular blend because this post was a collaboration with The Spice House. You could try any Italian sort of blend, but this one was very good here!