This post is in partnership with The Spice House.
Meet the appetizer I’ll be making all summer long: marinated olives with whipped ricotta! A Tuscan spice blend fills them with bold Italian flavor.
Jack isn’t usually an olive person, but every time I make these marinated olives with whipped ricotta, he can’t get enough. They’re quickly becoming one of my go-to appetizers for summer entertaining because they feel elevated, but they’re so easy to make.
Citrus- and herb-marinated olives sit on a bed of creamy whipped ricotta cheese with a golden ring of olive oil pooling around it. It looks (and tastes!) like something you could get at a restaurant, but it comes together in under 30 minutes.
The secret ingredient in this recipe is Tuscan Harvest from The Spice House. The Spice House has been sourcing and developing premium spice blends since 1957, and tasting this one, you can tell that they’re experts at their craft. A blend of rosemary, other herbs, garlic, and bell pepper, it’s zesty, savory, and fresh. It’s used in both the whipped ricotta and the olives in this recipe to pack in that vibrant Italian flavor. This blend is coming soon to Costcos in Southern California and most southwest states.
Part 1: The Marinated Olives
The first component in this appetizer is the marinated olives. I use a combination of Castelvetrano olives and kalamata olives because I love the mix of colors and textures (Castelvetrano olives have a firmer bite than tender kalamatas).
I season them with lemon and orange juice and zest for bright flavor, then add in the Tuscan Harvest and a little chopped fresh parsley. A big glug of olive oil brings it all together.
You can see that the Tuscan Harvest really does the heavy lifting here — this ingredient list is short and sweet, but the olives are so flavorful! They taste great right after you mix them up, but you can also prep them ahead and store them in the fridge. They keep well for up to 5 days, and the flavors just deepen as they sit.
Part 2: The Whipped Ricotta
Adapted from my basic whipped ricotta recipe, this whipped ricotta is easy to make in the food processor with just 5 ingredients. Olive oil adds fruity richness, lemon juice adds brightness, and the Tuscan Harvest brings savory depth.
You can prep this component ahead of time too. It keeps well in the fridge for up to 4 days!
How to Serve This Easy Summer Appetizer
When you’re ready to serve, spread the whipped ricotta on a large plate. Top with the marinated olives and their flavorful oil, then garnish with more citrus zest, Tuscan Harvest, parsley, and Aleppo Pepper. Season to taste and serve with crisp veggies and crostini (I like to sprinkle the crostini with a little Tuscan Harvest too — find instructions in the recipe below!).
This recipe is a fantastic appetizer on its own, but it would also be delicious as part of a larger antipasto platter. Pair it with a few cheeses, nuts, and jam or honey for a stunning summer entertaining spread. To drink, you can’t go wrong with wine or an Aperol spritz (if you’re me) or a negroni (if you’re Jack).
If You Have Leftover Tuscan Harvest…
You won’t have any trouble using it up! There are so many ways to use this flavorful spice blend in your summer cooking. Here are a few favorites:
- Mix it with olive oil for a quick dipping oil for bread.
- Whisk it into marinades and salad dressings (try it instead of the thyme and oregano in this Italian dressing recipe!).
- Sprinkle it over grilled veggies.
- Add it to tomato salads or pasta salads.
However you use it, Tuscan Harvest is a versatile blend worth keeping on hand all season long.
