Ingredients

Method

• About 400g ricotta
• 65 ml olive oil
• 65 ml chopped, smashed ripe black olives (or tapenade)
• 65 ml shredded basil leaves
• Flaky salt and ground black pepper, to taste

Method

Ingredients

Roughly mash the ricotta with the olive oil.
Fold in the chopped olives and basil to make a marbled mix – delicious served on baked potato or bruschetta.