Whipped Ricotta & Fried Olives
It's aesthetic AND it's full of flavour. It's the dish we’re bringing to friendsmas.
Whipped Ricotta & Fried Olives
Ingredients
Waxflower Agrumato (generous drizzle)
½ cup slivered almonds
½ cup green olives, crushed and pips removed
1 tbsp capers
¼ cup fresh parsley
½ lemon, zested and juiced
Ricotta
Method
1. Toast the slivered almonds in a pan on medium heat until slightly golden. Toss occasionally to prevent them from burning.
3. Remove almonds from the pan.
2. Still on a low heat add in the olives, capers and parsley, followed by a generous drizzle of our waxflower agrumato.
3. Stir in the lemon zest and juice and allow all the flavours to infuse for 10 minutes
4. Spread the ricotta on a plate. Pour over the olive mixture and top with toasted almonds.
5. Serve with fresh focaccia & enjoy!