This post is in partnership with The Spice House.

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. With a blend of rosemary, assorted herbs, garlic, and bell pepper, this zesty, savory mixture packs vibrant Italian flavor. This blend will soon be available at Costcos throughout Southern California and many southwestern 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 for their mix of colors and textures. Castelvetrano olives offer a firmer bite than the tender kalamatas.

I season them with lemon and orange juice and zest for brightness, adding The Spice House Tuscan Harvest and a touch of chopped fresh parsley. A sizable amount of olive oil completes the dish.

These olives are flavorful right after preparation, but you can also prep them ahead and store them in the fridge for up to 5 days, which intensifies their flavors.

Part 2: The Whipped Ricotta

This whipped ricotta is adapted from my basic recipe and is simple to prepare in a food processor with just 5 ingredients. Olive oil contributes fruity richness, lemon juice brightens the flavor, while The Spice House Tuscan Harvest brings a savory depth.

You can also prepare this component in advance, as it keeps well in the fridge for up to 4 days!

How to Serve This Easy Summer Appetizer

When ready to serve, spread the whipped ricotta on a large plate. Top it with the marinated olives and their flavorful oil, then garnish with additional citrus zest, Tuscan Harvest, parsley, and Aleppo Pepper. Season to taste and serve with crisp veggies and crostini. (I prefer to sprinkle the crostini with a touch of Tuscan Harvest as well; find instructions below!)

This dish is excellent on its own but pairs beautifully as part of a larger antipasto platter alongside cheeses, nuts, and jams or honey for an impressive summer spread. For drinks, wine or an Aperol spritz are perfect choices, while Jack likes his negroni.

If You Have Leftover Tuscan Harvest…

You’ll find plenty of ways to incorporate this flavorful spice blend into your summer dishes. Here are some of my favorites:

• Mix with olive oil as a quick dipping oil for bread.
• Whisk into marinades and salad dressings.
• Sprinkle over grilled vegetables.
• Add to tomato salads or pasta salads.

Do you have favorite ways to use it? Let me know in the comments!

More Italian Appetizers to Try

If you love these Tuscan-spiced olives with whipped ricotta, consider trying one of these Italian appetizers next:

Tuscan Marinated Olives with Whipped Ricotta

Ingredients

Tuscan-Spiced Whipped Ricotta

For Serving

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Make the marinated olives: In a large jar, combine the Castelvetrano olives, kalamata olives, lemon and orange zest, lemon and orange juice, Tuscan Harvest, and parsley. Stir to combine, then add olive oil to cover.
3. Make the whipped ricotta: In a food processor, blend the ricotta, lemon juice, olive oil, Tuscan Harvest, and salt until combined.
4. Arrange the baguette slices on the baking sheet. Drizzle with olive oil and sprinkle with Tuscan Harvest. Bake for 10 to 12 minutes or until golden and toasted.
5. To serve, spread the ricotta on a plate, top with the olives, add more lemon zest, orange zest, Tuscan Harvest, parsley, and Aleppo Pepper. Season to taste and offer crostini and vegetables alongside.

Nutrition facts calculated for 1/6 recipe without crostini or vegetables.