Ricotta With Crushed Olives, Almonds & Lemon

The afternoon sun streamed through the kitchen window, illuminating the dust motes dancing in the air like tiny fairies. Grandma hummed a familiar tune as she stirred a fragrant mixture in a small pan, the clinking of her spoon against the metal a comforting rhythm. The aroma, a heady blend of briny olives, toasted almonds, and bright lemon, filled the air, promising a taste of something truly special. This ricotta with crushed olives, almonds, and lemon wasn’t just a dish; it was a portal back to childhood, a taste of love and tradition passed down through generations. It was simple, yet elegant, a testament to the magic that can happen when quality ingredients and a touch of love come together. This recipe is my attempt to capture that magic and share it with you.

Why You’ll Love This Recipe

• Bursting with Mediterranean Flavors: The combination of salty olives, crunchy almonds, and zesty lemon creates a flavor explosion that will transport you to the sun-drenched shores of Italy.
• Surprisingly Simple: This dish requires minimal cooking and comes together in minutes, making it perfect for a quick appetizer or light lunch.
• Incredibly Versatile: Serve it with crusty bread, crackers, or fresh vegetables. It’s also delicious as a topping for grilled fish or chicken.
• A Crowd-Pleaser: This ricotta is guaranteed to impress your guests, whether you’re hosting a casual get-together or a more formal dinner party.
• Healthy and Delicious: Packed with healthy fats, protein, and vitamins, this dish is as good for you as it is delicious.
• Evokes Warm Memories: This recipe is a perfect way to share a taste of tradition and create new memories with your loved ones.

What You’ll Need (Ingredients)

• ¼ cup slivered almonds: Grandma always insisted on using the slivered ones, saying they toasted more evenly.
• ½ cup Sicilian olives, crushed and pits removed: We always used the large green Sicilian olives, their briny flavor was essential.
• 1 tbsp capers: A little jar of these salty gems adds a delightful pop of flavor.
• ¼ cup parsley, fresh, leaves and stems chopped: Grandma always used every bit of the parsley, claiming the stems held the most flavor.
• ⅓ cup extra virgin olive oil: A good quality olive oil is key to this recipe’s success.
• ½ lemon, zested and juiced: The fresh lemon zest and juice brighten the flavors beautifully.
• 1½ cups or 370g smooth ricotta: Look for a high-quality ricotta that’s creamy and not too watery.

Let’s Make It Together

Step 1: Toast the Almonds

Place the slivered almonds in a dry pan over medium heat. Toast for 4-5 minutes, stirring frequently, until they are fragrant and lightly golden. Be careful not to burn them!

Step 2: Prepare the Olive Mixture

Reduce the heat to low. Add the crushed olives, capers, and chopped parsley to the pan.

Step 3: Infuse with Olive Oil

Pour the extra virgin olive oil over the olive mixture.

Step 4: Add Lemon Zest and Juice

Stir in the lemon zest and juice.

Step 5: Simmer and Infuse

Allow the mixture to simmer gently for about 10 minutes, stirring occasionally, to let the flavors meld together beautifully.

Step 6: Prepare the Ricotta

Spread the smooth ricotta evenly on a serving platter or individual plates.

Step 7: Combine and Serve

Pour the warm olive oil mixture over the ricotta.

Step 8: Garnish and Enjoy

Top with the toasted almonds and serve immediately.

Indiana’s Kitchen Wisdom (Grandma’s Tips)

• Always use the freshest ingredients you can find.
• Don’t be afraid to adjust the seasoning to your liking.
• Taste as you go and trust your instincts.
• A little bit of love goes a long way in the kitchen.
• Sharing food is sharing love.
• Don’t rush the process, enjoy the journey.
• Leftovers are even better the next day!

Sweet Little Twists You Can Try

• Spicy Kick: Add a pinch of red pepper flakes to the olive mixture for a touch of heat.
• Herby Delight: Incorporate other fresh herbs like mint or oregano.
• Citrus Burst: Try using orange zest and juice instead of lemon for a different flavor profile.
• Cheesy Goodness: Crumble some feta cheese over the ricotta for added richness.
• Sweet and Savory: Drizzle a little honey over the top for a touch of sweetness.

How I Like to Serve It

• With crusty Italian bread or crostini for dipping.
• Alongside grilled vegetables like zucchini and eggplant.
• As a topping for bruschetta.
• Paired with a crisp white wine.
• As part of a mezze platter with other dips and appetizers.

Pull Up a Chair & Share

I’d love to hear how you make this recipe your own! Do you have a special family recipe that uses ricotta? Share your stories and variations in the comments below.

Final Thoughts

This ricotta with crushed olives, almonds, and lemon is more than just a recipe; it’s a celebration of simple ingredients, family traditions, and the joy of sharing a meal together. I hope it brings you as much pleasure as it has brought me.

FAQs About Ricotta With Crushed Olives, Almonds & Lemon

Q: Can I make this ahead of time? A: Yes, you can prepare the olive mixture and toast the almonds ahead of time. Store them separately and combine with the ricotta just before serving.

Q: How long will this keep in the refrigerator? A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I use different types of olives? A: Absolutely! Feel free to experiment with your favorite olives. Kalamata olives or Castelvetrano olives would be delicious.

Q: Can I omit the capers? A: Yes, if you don’t like capers, you can leave them out.

Q: What can I substitute for parsley? A: Fresh mint, oregano, or basil would be good substitutes.

Q: Can I use pre-crushed olives? A: Yes, but crushing them yourself allows for better flavor infusion.

Q: Can I freeze this dish? A: Freezing is not recommended as it can affect the texture of the ricotta.