Olive & Ricotta Tapenade
An adaptation of Paloma's mother's olive tapenade, this is a great pairing to Cheese Dots.
How to make
Add all the ingredients, except chopped basil, into a blender or food processor and blend until smooth.
Don't have a blender or food processor? Not to worry. Chop your olives and garlic finely, until you have a paste-like texture. Chop your basil and combine everything by hand until you have a homogeneous mixture.
1 cup Kalamata Olives (pit removed)
1/2 cup Ricotta
4 tbsp Olive Oil
1 tbsp Lemon Juice
Garlic to taste
Basil to taste + some chopped for garnish