Tuscan Marinated Olives with Whipped Ricotta
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (5)

Tuscan Marinated Olives with Whipped Ricotta

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 20%
CARBS 34G34% OF CAL
3G FIBER0G ADDED1G INTRINSIC30G OTHER1G TOTAL SUGAR
FAT 25G57% OF CAL
8G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tuscan marinated olives with whipped ricotta served with toasted bread. An elevated Italian appetizer combining briny olives with creamy, lemon-forward ricotta spread.

starteritaliangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
  • 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
  • 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)
PREP
15M
SODIUM
1165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.