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Olive & Ricotta Tapenade


An adaptation of Paloma's mother's olive tapenade, this is a great pairing to Cheese Dots.

Olive & Ricotta Tapenade

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

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