Ricotta with Crushed Olives, Almond & Lemon

If you’re looking for a light yet flavor-packed dish that feels fancy but is secretly super simple, let me introduce you to your new favorite snack: ricotta with crushed olives, almonds, and lemon. This little combo is creamy, salty, nutty, and bright — the kind of thing you whip up when friends are coming over or when you just want to treat yourself to something a little different. It’s not your everyday toast topping or dip, but once you try it, it might become just that.

I first had a version of this dish at a casual wine bar, and it was love at first bite. The ricotta was silky and cool, the olives briny and full of depth, the almonds added this perfect crunch, and the lemon zest just brought it all to life. I remember thinking, “Wait, why have I never made this at home?” Fast forward to now — it’s one of my go-to recipes for anything from a quick appetizer to a simple lunch with a slice of crusty sourdough or some crisp crackers.

What’s so great about this combo is how balanced it is. The creaminess of the ricotta softens the boldness of the olives, while the almonds offer texture and richness. Add a squeeze of lemon juice and a bit of zest, and the whole thing gets this fresh, sunny lift. You can even play around with it — add herbs like basil or thyme, drizzle some honey if you want a sweet-savory twist, or toss in chili flakes for a kick.

Plus, this recipe couldn’t be easier. It’s one of those “stir and serve” dishes that makes you look like you put in way more effort than you actually did. Whether you’re entertaining guests, building a snack board, or just craving something indulgent but wholesome, ricotta with crushed olives, almonds, and lemon is a low-effort, high-reward kind of dish that always hits the spot.

Why You’ll Love It

• Quick and effortless – No stove, no oven, no fuss. Just mix, plate, and enjoy in under 10 minutes. Perfect for last-minute guests or spontaneous cravings.
• Packed with flavor – The combo of creamy ricotta, salty olives, crunchy almonds, and zesty lemon hits every note — rich, savory, fresh, and satisfying.
• Versatile – Serve it as an appetizer, spread it on toast, scoop it with crackers, or even dollop it onto grilled chicken or veggies. It fits in anywhere.
• Looks fancy, feels easy – It’s one of those dishes that looks elevated and elegant, but is secretly low-effort — a great way to impress without stress.
• Customizable – Don’t like olives? Swap them for sun-dried tomatoes. Prefer pistachios over almonds? Go for it. This dish is endlessly adaptable to your taste.

Ingredient List

For the Ricotta Mixture

• 1 cup fresh ricotta cheese
• ½ cup pitted olives (Kalamata or black olives work best)
• ¼ cup toasted almonds, roughly crushed
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Garnish

• A few whole almonds or olive slices for topping
• Fresh herbs like parsley or thyme (optional)

Ingredient Notes

• I always use fresh, whole-milk ricotta for the creamiest texture and best flavor.
• Kalamata olives add a beautiful depth and slight tanginess — avoid olives packed in vinegar as they can overpower the dish.
• Toast your almonds lightly to bring out their natural nuttiness — it makes a huge flavor difference.
• Don’t skip the lemon zest! The bright citrus oils in the zest really elevate the whole dish beyond just lemon juice alone.
• Use good quality extra virgin olive oil; it’s the finishing touch that ties all the flavors together.
• Adjust salt carefully — olives are naturally salty, so taste as you go.

Kitchen Equipment Needed

• Mixing bowl – To combine all the ingredients easily. I like using a medium-sized glass or ceramic bowl.
• Zester or microplane – For zesting the lemon finely and evenly. A microplane works best for getting just the bright outer peel.
• Small knife – To roughly chop or crush the olives and almonds.
• Cutting board – For chopping and prepping ingredients safely.
• Spoon or small spatula – To mix the ricotta mixture gently without breaking it up too much.
• Serving dish or small bowl – To present your ricotta mixture nicely, whether for snacking or entertaining.
• Toaster or oven (optional) – If you want to toast almonds yourself or warm bread to serve alongside.

Instructions

Step 1: Prepare the Almonds

• If your almonds aren’t toasted, preheat a small pan over medium heat.
• Add the almonds and toast them for about 3-5 minutes, stirring frequently until they’re golden and fragrant.
• Remove from heat and let cool.
• Once cool, roughly crush the almonds using the flat side of a knife or pulse a few times in a food processor — you want some bigger pieces for crunch, not a powder.

Pro tip: Toasting almonds enhances their natural nuttiness and adds a lovely depth to the dish. Don’t skip this step!

---

Step 2: Prep the Olives

• Pit the olives if they aren’t already pitted.
• Roughly chop or crush them with a knife. You want bite-sized pieces, not a paste.

---

Step 3: Zest and Juice the Lemon

• Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith underneath.
• Cut the lemon in half and squeeze out about 1 tablespoon of fresh juice, removing any seeds.

---

Step 4: Combine the Ingredients

• In a mixing bowl, add the ricotta cheese.
• Gently fold in the chopped olives, crushed almonds, lemon zest, and lemon juice.
• Drizzle in the olive oil.
• Season with salt and freshly ground black pepper to taste.
• Mix everything gently with a spoon or spatula until well combined but still creamy.

Pro tip: Be gentle when mixing so the ricotta stays light and fluffy rather than becoming too dense.

---

Step 5: Taste and Adjust

• Taste your ricotta mixture and adjust the seasoning as needed. If you want it tangier, add a little more lemon juice. If you want more crunch or olive flavor, add a pinch more almonds or olives.

---

Step 6: Serve and Garnish

• Transfer the ricotta mixture to a serving dish or individual bowls.
• Garnish with a few whole almonds, olive slices, or fresh herbs if you like.
• Serve immediately with crusty bread, crackers, or fresh veggies.

Pro tip: For a beautiful presentation, drizzle a little extra olive oil on top right before serving.

Tips and Tricks for Success

• Use fresh, high-quality ricotta for the best creamy texture and flavor.
• Don’t overmix—fold gently to keep the ricotta light and airy.
• Toast almonds just before using to keep them crunchy and fragrant.
• Adjust salt carefully since olives add natural saltiness. Taste as you go.
• Serve immediately for the freshest taste; if you must store, cover tightly and refrigerate, but expect the texture to firm up slightly.
• Pair with warm bread or crisp crackers to balance the creaminess with crunch.
• Add a drizzle of honey for a subtle sweet contrast if you enjoy sweet-savory flavors.

Ingredient Substitutions and Variations

• Swap ricotta for goat cheese or cream cheese for a tangier or richer base.
• Use green olives or Castelvetrano olives if you prefer milder, less salty flavors.
• Substitute almonds with toasted walnuts, pecans, or pistachios for different nutty notes.
• Add fresh herbs like basil, thyme, or rosemary for a herby twist.
• Mix in a pinch of chili flakes or a drizzle of chili oil for some heat.
• Include sun-dried tomatoes or roasted red peppers in place of olives for a different savory kick.
• Top with a sprinkle of smoked paprika or za’atar for extra depth and a hint of spice.

Serving Suggestions

• Spread it thickly on toasted sourdough or baguette slices for an easy, elegant appetizer.
• Dollop over roasted vegetables like asparagus or sweet potatoes for a creamy, tangy finish.
• Serve alongside grilled chicken or fish as a fresh, flavorful condiment.
• Use it as a dip with crunchy raw veggies like carrots, cucumber, and bell peppers.
• I love serving this with a simple charcuterie board—some cured meats, olives, and crusty bread make it feel like a fancy snack or light meal.

Storage and Reheating Instructions

• Store leftover ricotta mixture in an airtight container in the refrigerator for up to 3 days.
• Stir gently before serving again to restore creaminess.
• This dish is best served cold or at room temperature—avoid reheating as ricotta can become grainy.
• If serving with toasted bread, toast fresh slices just before serving for the best texture.
• If you want to prepare in advance, keep the nuts and olives separate and mix in just before serving to maintain crunch.

Frequently Asked Questions

Can I use store-bought ricotta for this recipe?

Absolutely! Just try to pick a fresh, whole-milk ricotta for the creamiest texture. Avoid the grainy, pre-packaged kind if you can.

What kind of olives work best?

Kalamata or black olives are my favorites for their rich, briny flavor. You can experiment with green or Castelvetrano olives if you want something milder.

Can I make this recipe vegan?

Yes! Swap the ricotta for a plant-based ricotta or blended soaked cashews for a creamy, dairy-free option.

How long can I store the mixture?

Keep it refrigerated in an airtight container for up to 3 days. It’s best enjoyed fresh but still tasty after a day or two.

Can I prepare this ahead of time?

You can prep the ricotta mixture a few hours ahead, but for the best texture, add the nuts and olives just before serving.

What should I serve this with?

Try it with toasted bread, crackers, raw veggies, or as a topping for grilled meats and roasted veggies—it’s super versatile!

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!