Marinated Castelvetrano Olives with Whipped Ricotta
Marinated Castelvetrano Olives with Whipped Ricotta

Marinated Castelvetrano Olives with Whipped Ricotta

Level: Easy | Prep Time: 60 | Cook Time: 10 | Serves: 2-4

Creamy, briny, and bright, this easy appetizer comes together in minutes and delivers big flavor. Perfect for dinner parties, grazing boards, or wine nights.

Ingredients

Preparations

  1. Drain ½ the jar of Pasolivo Castelvetrano Olives in a colander with cool water.
  2. Using an olive pitter, remove the pits from the olives. Alternatively, place an olive on the cutting board and gently press down with the flat side of a kitchen knife until the flesh splits and pit is released. Remove the pit until only the flesh remains. Optionally dice to smaller pieces.
  3. In a medium skillet, add ½ cup Pasolivo Cucina EVOO, minced garlic, Pasolivo Herbes de Provence, and lemon zest. Cook over low heat for 3-4 minutes, swirling occasionally, until fragrant and gently sizzling. Do not allow the garlic to brown.
  4. Add the pitted olives, then immediately remove the skillet from heat. Stir to coat and allow the olives to marinate in the warm oil mixture for 30 minutes to 1 hour; the longer they sit, the more flavorful they become.
  5. In a food processor or blender, combine the ricotta and remaining 1 tbsp Pasolivo Cucina EVOO. Blend for 30-60 seconds until light, creamy, and smooth. Season with Pasolivo Himalayan Pink Sea Salt to taste.
  6. To assemble, spread the whipped ricotta into a shallow serving dish. Spoon the marinated olives and oil over the top. Finish with a light sprinkle of Pasolivo Himalayan Pink Sea Salt and serve with crackers or crostini.
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