Sunlight streamed through the kitchen window, illuminating the dust motes dancing in the air. The aroma of toasted almonds and briny olives hung heavy, a familiar comfort that transported me back to my Grandma kitchen. She’d be humming a tuneless melody, her hands deftly crushing olives and stirring a fragrant mixture that would soon transform simple ricotta into something magical.
This ricotta with crushed olives, almonds, and lemon isn’t just a recipe; it’s a taste of my childhood, a piece of my heart I’m sharing with you today. Every time I make it, I’m right back there, perched on a stool, watching her work her culinary magic. This isn’t just a dish; it’s a story, a tradition, a love letter to simple, flavorful Italian cooking.
Table of Contents
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of salty olives, crunchy almonds, bright lemon, and creamy ricotta is an explosion of textures and tastes.
- So Easy to Make: This recipe requires minimal effort and comes together in minutes, perfect for a quick appetizer or light lunch.
- A Crowd-Pleaser: It’s a guaranteed hit at any gathering, from casual weeknight dinners to elegant parties.
- Versatile and Adaptable: You can easily customize it with different herbs, spices, or nuts to suit your taste.
- A Taste of Italy: This simple dish transports you straight to the sun-drenched hills of Italy.
- Cozy and Comforting: The flavors and aromas evoke a sense of warmth and nostalgia.
What You’ll Need (Ingredients)
- ¼ cup slivered almonds (Grandma Indiana always insisted on the slivered ones – “They toast so evenly, cara!”)
- ½ cup Sicilian olives, crushed and pits removed (Grandma would let me help with this, carefully removing the pits with a small knife.)
- 1 tbsp capers (These little bursts of saltiness add a delightful tang.)
- ¼ cup parsley, fresh, leaves and stems chopped (Grandma believed in using every part of the herb.)
- ⅓ cup extra virgin olive oil (A good quality olive oil is key to the flavor of this dish.)
- ½ lemon, zested and juiced (Grandma always used a microplane for the zest – “Gets every last bit of flavor!” she’d say.)
- 1½ cups or 370g smooth ricotta (Grandma preferred sheep’s milk ricotta, but cow’s milk works beautifully too.)
Let’s Make It Together
Step 1: Toasting the Almonds
Place the slivered almonds in a pan over medium heat. Toast for 4-5 minutes until slightly golden, stirring occasionally with a wooden spoon to prevent burning. Don’t walk away; they can burn quickly! You’ll know they’re ready when they release their fragrant aroma. Set aside in a bowl.
Step 2: Infusing the Olive Oil
Turn the heat to low and add the crushed olives, capers, and chopped parsley to the same pan. Then, drizzle in the extra virgin olive oil.
Step 3: Adding the Lemon
Stir in the lemon zest and juice. Let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and infuse the oil. This step is where the magic happens!
Step 4: Preparing the Ricotta
While the olive oil mixture is infusing, spread the smooth ricotta on a serving plate. Grandma always used a shallow, wide dish so the ricotta could really soak up the flavors.
Step 5: Combining the Flavors
Pour the warm olive oil mixture over the ricotta, ensuring it covers the surface evenly.
Step 6: The Finishing Touch
Sprinkle the toasted almonds over the top. This adds a wonderful crunch and nutty flavor.
Indiana’s Kitchen Wisdom
- Always use the freshest ingredients you can find.
- Taste as you go and adjust seasonings to your liking.
- Don’t be afraid to experiment with different herbs and spices.
- A little bit of love goes a long way in cooking.
- Sharing food is sharing love.
- Simple ingredients, prepared with care, can create the most memorable meals.
- Cooking should be a joy, not a chore.
Sweet Little Twists You Can Try
- Add a pinch of red pepper flakes for a touch of heat.
- Swap the almonds for pine nuts or walnuts.
- Use different types of olives, like Kalamata or Castelvetrano.
- Add a sprinkle of fresh oregano or thyme.
- Drizzle with a touch of honey for a sweet and savory twist.
How I Like to Serve It
- As an appetizer with crusty bread or crostini.
- Alongside grilled vegetables or fish.
- As a filling for stuffed mushrooms or bell peppers.
- With a simple salad for a light lunch.
- Paired with a glass of crisp white wine.
Pull Up a Chair & Share
I’d love to hear how you make this recipe your own! Do you have a special family twist? 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 connection to my past and a celebration of simple, delicious food. I hope it brings you as much joy as it brings me. Give it a try, and let me know what you think!
FAQs About Ricotta With Crushed Olives, Almonds & Lemon
- Can I make this ahead of time? Yes, you can prepare the olive oil mixture and toast the almonds ahead of time. Store them separately and combine with the ricotta just before serving.
- How long does it keep in the fridge? It’s best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Can I use different types of nuts? Absolutely! Pine nuts, walnuts, or even pistachios would be delicious.
- What if I don’t have Sicilian olives? Any good quality olive will work. Kalamata or Castelvetrano olives are excellent substitutes.
- Can I use pre-crushed olives? Yes, but crushing them yourself releases more flavor.
- Is this gluten-free? Yes, this recipe is naturally gluten-free.
- Can I use vegan ricotta? Yes, you can substitute vegan ricotta for a dairy-free version. The flavor profile will be slightly different, but still delicious.
Ricotta With Crushed Olives, Almonds & Lemon
Course: Appetizer, SnackCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA simple yet flavorful appetizer or snack featuring creamy ricotta topped with a vibrant mixture of crushed olives, toasted almonds, capers, parsley, and lemon.
Ingredients
¼ cup slivered almonds
½ cup Sicilian olives, crushed and pits removed
1 tbsp capers
¼ cup fresh parsley, leaves and stems chopped
⅓ cup extra virgin olive oil
½ lemon, zested and juiced
1½ cups (370g) smooth ricotta
Directions
- Place the slivered almonds in a pan over medium heat.
- Toast the almonds for 4-5 minutes, tossing occasionally, until slightly golden.
- Transfer the toasted almonds to a bowl and set aside.
- Reduce the heat to low and add the crushed olives, capers, and chopped parsley to the same pan.
- Pour in the olive oil and stir to combine.
- Add the lemon zest and juice to the pan.
- Allow the olive mixture to simmer gently for 10 minutes, allowing the flavors to infuse.
- Spread the ricotta evenly on a serving plate.
- Pour the warm olive oil mixture over the ricotta.
- Top with the toasted almonds and serve immediately.