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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
