Check out the appetizers I’ll be making all summer long. Pickled Olives with Whipped Ricotta Cheese! A blend of Tuscan spices packs a bold Italian flavor.
This post is in collaboration with The Spice House.
Jack isn’t usually a fan of olives, but every time I make pickled olives with whipped ricotta cheese, he can’t get enough. They’re quickly becoming one of my appetizers for summer entertaining because they make me feel good, but they’re so easy to make.
Citrus and herb-cured olives sit atop creamy whipped ricotta cheese, with olive oil pooling around them in golden rings. It looks and tastes similar to what you’d get at a restaurant, but it’s ready in less than 30 minutes.
The secret ingredient in this recipe is The Spice House’s Tuscan Harvest. Spice House has been sourcing and developing premium spice blends since 1957, and when you taste these products, you’ll know they’re experts in their craft. A mix of rosemary, other herbs, garlic, and green pepper makes it zesty, flavorful, and fresh. I use both whipped ricotta cheese and olives in this recipe for a vibrant Italian flavor. This blend will soon be available at Costco stores in Southern California and most of the Southwest states.
Part 1: Pickled Olives
The first component of this appetizer is pickled olives. I like the mix of colors and textures, so I use a combination of Castelvetrano and Kalamata olives (Castelvetrano olives have a firmer bite than the softer Kalamata).
I season it with lemon and orange juice, zest it for a bright flavor, then add some Tuscan harvest and some chopped fresh parsley. A big dollop of olive oil ties everything together.
Here you can see that Tuscan Harvest is doing something really great. This ingredient list is short and sweet, but the olives are SO delicious! It’s delicious as soon as you mix it, but You can also prepare in advance And keep it in the refrigerator. It keeps well for up to 5 days, and the flavor deepens the longer it sits.
Part 2: Whipped Ricotta Cheese
This whipped ricotta, adapted from my basic whipped ricotta recipe, is easy to make in a food processor with just 5 ingredients. Olive oil adds fruity richness, lemon juice adds refreshingness, and the Tuscan harvest adds nutty depth.
You can also prepare these components in advance. It can be stored in the refrigerator for up to 4 days!
How to Serve This Easy Summer Appetizer
When ready to serve, spread the whipped ricotta onto a large plate. Top with pickled olives and fragrant oil and garnish with citrus peel, Tuscan harvest, parsley and Aleppo pepper. Season to taste and serve with crunchy vegetables and crostini. (I like to sprinkle a little Tuscan produce on my crostini. Check the recipe below for instructions!)
This recipe is a fantastic appetizer on its own, but would also be delicious as part of a larger appetizer platter. Serve with some cheese, nuts, jam or honey for a wonderful summer of fun. If you want to drink, you can have wine, an Aperol spritz (if you’re me) or a negroni (if you’re Jack).
If the Tuscan harvest is left…
You won’t have any trouble using it! There are so many ways to use this flavorful spice blend in summer cooking. Here are a few of my favorites:
- Mix with olive oil for a quick dip on bread.
- Mix it into marinades and salad dressings (try replacing thyme and oregano in this Italian dressing recipe!).
- Sprinkle it over grilled vegetables.
- Try adding it to tomato salad or pasta salad.
Do you have a favorite method? Let us know in the comments!
Try more Italian appetizers
If you love Tuscan-flavored olives and whipped ricotta cheese, try one of these Italian appetizers.
Tuscan Marinated Olives with Whipped Ricotta Cheese
serve 6
Tuscan Pickled Olives with Whipped Ricotta Cheese is a delicious Italian appetizer! I love treating them when I’m having fun because it makes them feel good, but they’re so easy to put together. The Spice House’s Tuscan Harvest adds bold Italian flavor to this recipe.
pickled olives
- 1 cup Castelvetrano olives with seeds removed
- ½ cup pitted kalamata olives
- ½ teaspoon lemon zest, Plus more for toppings
- ½ teaspoon orange scent, Plus more for toppings
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- ½ teaspoon Spice House Tuscan Harvest, Plus more to sow
- 1 teaspoon chopped fresh parsley, Plus more to sow
- extra virgin olive oil, cover
- The Spice House Aleppo Pepper, to sow
Tuscan whipped ricotta cheese
- 2 cup Whole Milk Ricotta Cheese
- 2 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon Spice House Tuscan Harvest
- a pinch of sea salt
For serving
- 1 baguette, sliced
- extra virgin olive oil, for drizzle
- Spice House Tuscan Harvest, to sow
- cut vegetables, Such as cucumbers, red bell peppers, and/or radishes.
Prevent your screen from going dark
Preheat oven to 400°F and line a baking sheet with parchment paper.
Make the pickled olives: In a large jar, combine the Castelvetrano and Kalamata olives, lemon and orange zest, lemon and orange juice, The Spice House Tuscan Harvest, and parsley. Stir to mix well and then cover with olive oil.
Make whipped ricotta: In a food processor, combine ricotta, lemon juice, olive oil, Tuscan harvest, and salt. Process until combined.
Spread the baguette slices on a baking sheet. Drizzle with olive oil and sprinkle with Tuscan Harvest. Bake for 10 to 12 minutes or until golden brown.
Spread the ricotta cheese on a plate, top it with olives and serve. Add more lemon zest, orange zest, Tuscan produce, parsley and Spice House Aleppo pepper. Season to taste and serve with crostini and vegetables.
Nutritional information calculated for 1/6 recipe, not including crostini or vegetables.
This post is in collaboration with The Spice House.
