Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Easy, butter-roasted tomato-and-sausage spaghetti
Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour
Sweetcorn tamarind soup
Corn recipes

Sweetcorn tamarind soup

20 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • Home
  • Recipes
  • Meat-free
Courgette fritters
Fritter recipes

Courgette fritters

20 minutes
Lentil Bolognese with loaded veggie sauce
Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes
Broccomoli
Avocado recipes

Broccomoli

3 minutes
Beetroot wrap chips
Beetroot recipes

Beetroot wrap chips

10 minutes
Cannellini bean dip
Beans recipes

Cannellini bean dip

Leftover quesadillas
Leftovers recipes

Leftover quesadillas

10 minutes
Stuffed wholewheat flatbread (Placinte)
Bread recipes

Stuffed wholewheat flatbread (Placinte)

20 minutes
Oven-baked tomato toast
Breakfast recipes

Oven-baked tomato toast

40 minutes
Bean pakoras
Dressing recipes

Bean pakoras

Nectarine almond crumble
Fruity dessert

Nectarine almond crumble

30 minutes
Super mielie salad
Salad recipes

Super mielie salad

25 minutes
Baked olive-ricotta
Cheese recipes

Baked olive-ricotta

30 minutes
  • 25 of 70
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • New Media
Please login or register to favourite a recipe.
Login/Register

Baked olive-ricotta

By Phillippa Cheifitz
Full StarFull StarFull StarFull Star
6
Easy
20 minutes
30 minutes

Ingredients

  • 500 g ricotta
  • 70 g pitted Kalamata olives, drained and chopped
  • 2 T fresh chives chopped, plus extra to garnish
  • 1 garlic clove, crushed
  • sea salt and freshly ground black pepper, to taste
  • 2 T olive oil
  • assorted crackers, for serving

Method

1. Preheat the oven to 200°C. Mash the ricotta, then mix with the olives, chives, garlic and seasoning.

2. Line a suitable baking dish – 20 cm in diameter – with baking paper and grease generously. Turn the ricotta into the dish and use a spatula to form into a flattish round.

3. Spoon over the olive oil and bake for 30 minutes, or until pale golden. Allow to cool.Top with the fresh chives and cut into wedges. Serve with the crackers.

Cook's note: I’ve baked ricotta in so many different ways over the years – all delicious – and can confirm that this version is a great one.

Find more snack recipes here. 

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkuzana