I’m excited to share this delightful and easy-to-make appetizer: a creamy ricotta blended with briny olives and bright citrus. It’s warm, inviting, and perfect for sharing.
Why You’ll Love This Recipe
I love how the mild creaminess of the ricotta plays off the bold flavor of the olives. The addition of orange juice and zest gives it a fresh brightness, and the honey adds just a touch of sweetness to balance the saltiness. It comes together quickly, yet feels elegant—ideal for gatherings, game night, or a cozy evening in.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
16 oz (about 450 g) whole-milk ricotta cheese
10 oz (about 280 g) pitted Castelvetrano olives
5 oz (about 140 g) pitted Kalamata olives
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed orange juice
2 tablespoons honey
2 teaspoons orange zest
½ teaspoon sea salt
½ teaspoon Italian seasoning
¼ teaspoon ground sumac
¼ teaspoon ground black pepper
Optional: chopped fresh parsley for topping
Directions
Spread the ricotta in a large, low bowl and set aside.
Slice the olives into thirds or roughly chop them if you’d like to save time.
Heat the olive oil over medium heat in a large skillet or pan. Once hot, add the olives, orange juice, and honey. Stir until the honey dissolves. Allow the olive mixture to cook for 2-3 minutes until the olives are warmed.
Add the orange zest, salt, Italian seasoning, sumac, and black pepper to the skillet and stir to combine. Cook for an additional minute, then remove the olives from heat and spoon them on top of the ricotta.
Drizzle any remaining oil from the pan over the olives. Top with optional fresh parsley and serve immediately with crackers, pita bread, sliced baguette, or chips.
Servings and Timing
This recipe yields 8 servings and takes about 15 minutes prep time plus 5 minutes cooking, so a total of around 20 minutes.
Variations
Add roasted red peppers (about ¼ cup, chopped) to the olive mixture while it’s cooking for extra color and sweetness.
Stir in chopped sun-dried tomatoes (in oil) for a tangy depth.
Top with toasted nuts such as pine nuts, pistachios or toasted walnuts for a crunchy texture.
For a herbier twist, add fresh chopped dill or chives on top.
If you prefer a cold version, you could skip the warm cooking step and simply combine olives, orange juice, zest and seasonings cold over the ricotta.
Storage/Reheating
You can store leftovers in an airtight container for up to 4 days in the refrigerator. Remove from fridge about 30 minutes before serving to bring it closer to room temperature. I don’t recommend microwaving the ricotta as it may change texture. If you’ve made the olive mixture ahead, you can warm it for 30 seconds to 1 minute before placing it on the ricotta.
FAQs
What type of ricotta should I use?
I recommend using whole-milk ricotta because it has a richer flavor and smoother texture, which complements the olives beautifully.
Can I make this ahead of time?
Yes — you can prepare the olive mixture ahead of time and store it separately from the ricotta. Just warm the olive mixture slightly before assembling and serving.
What can I serve this with?
I like to serve it with crispy crackers, toasted pita slices, sliced baguette, or even fresh vegetable sticks. The warm olive-ricotta combo is ideal for an appetizer spread.
Can I use different olives if I don’t have Castelvetrano or Kalamata?
Yes, absolutely. Choose any good quality pitted olives you like — just ensure they’re flavorful. The specific ones listed give a nice balance of mild and sharp olive flavor.
Is this recipe vegetarian?
Yes, this dip is vegetarian. If you prefer vegan, you’d need to substitute the ricotta with a dairy-free alternative and ensure all other ingredients fit your needs.
Conclusion
I find that this olive-ricotta dip always impresses without a lot of fuss. It hits the right mix of creamy, salty, sweet and bright — and is ready in about 20 minutes. Whether it’s for a party or a cozy evening snack, I think you’ll get a lot of joy from making and sharing this. Let me know how it turns out!
A warm, creamy ricotta dip topped with a savory-sweet mixture of Castelvetrano and Kalamata olives, orange juice, honey, and herbs — perfect for parties or cozy nights in.
Total Time:20 minutes
Yield:8 servings
Ingredients
16 oz (about 450 g) whole-milk ricotta cheese
10 oz (about 280 g) pitted Castelvetrano olives
5 oz (about 140 g) pitted Kalamata olives
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed orange juice
2 tablespoons honey
2 teaspoons orange zest
½ teaspoon sea salt
½ teaspoon Italian seasoning
¼ teaspoon ground sumac
¼ teaspoon ground black pepper
Optional: chopped fresh parsley for topping
Instructions
Spread the ricotta in a large, low bowl and set aside.
Slice or roughly chop the olives.
Heat olive oil in a large skillet over medium heat. Add olives, orange juice, and honey. Stir until honey dissolves and cook for 2–3 minutes.
Add orange zest, salt, Italian seasoning, sumac, and black pepper. Stir and cook for 1 more minute.
Spoon the warm olive mixture over the ricotta and drizzle remaining oil from the pan on top.
Top with optional fresh parsley and serve immediately with crackers, pita, baguette slices, or chips.
Notes
Add roasted red peppers for extra color and sweetness.
Include chopped sun-dried tomatoes for a tangy depth.
Top with toasted nuts like pine nuts or pistachios for crunch.
Use fresh herbs like dill or chives for a herby finish.
Can be served cold by skipping the warm cooking step.
