Tuscan Marinated Olives with Whipped Ricotta

Prep Time: 15

Cook Time: 15

Total Time: 30

Serves 6

These Tuscan marinated olives with whipped ricotta are a delicious Italian appetizer! I love to serve them when I'm entertaining because they feel elevated, but they're so easy to put together. Tuscan Harvest from The Spice House adds bold Italian flavor to this recipe.

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

Nutrition facts calculated for 1/6 recipe with no crostini or vegetables.

Find it online at https://strong-nights.today/tuscan-marinated-olives-with-whipped-ricotta/%3C/em%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-93520":{"type":"food","name":"Tuscan Marinated Olives with Whipped Ricotta","slug":"wprm-tuscan-marinated-olives-with-whipped-ricotta","image_url":"https:\/\/cdn.loveandlemons.com\/wp-content\/uploads\/2026\/05\/ACS_1395.jpg","rating":{"count":4,"total":20,"average":5,"type":{"comment":0,"no_comment":0,"user":4},"user":0},"ingredients":[{"uid":0,"amount":"1","unit":"cup","name":"pitted Castelvetrano olives","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4675,"id":6850,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":2,"amount":"\u00bd","unit":"cup","name":"pitted kalamata 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