200g black olives, pitted
1 cup ricotta cheese (150g)
1/4 cup olive oil (60ml)
1/4 cup fresh parsley leaves (20g)
1/2 teaspoon salt
For garnish
Black olive slices
Ricotta triangles
200g black olives, pitted
1 cup ricotta cheese (150g)
1/4 cup olive oil (60ml)
1/4 cup fresh parsley leaves (20g)
1/2 teaspoon salt
For garnish
Black olive slices
Ricotta triangles
In a processor, blend all ingredients until you get a smooth paste (approximately 2 minutes)
Transfer to a small bowl and decorate with black olives and ricotta
Serve at room temperature or chilled.
