olive oil Archives

Fritter recipes

Courgette fritters

20 minutes

Chicken breast

Spicy chicken and chickpea roti

10 minutes

Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Beetroot recipes

Beetroot wrap chips

10 minutes

Beans recipes

Cannellini bean dip

Leftovers recipes

Leftover quesadillas

10 minutes

Bread recipes

Stuffed wholewheat flatbread (Placinte)

20 minutes

Breakfast recipes

Oven-baked tomato toast

40 minutes

Dip recipes

Nectarine chutney

40 minutes

Chicken recipes

Za’atar roast chicken

50 minutes

Cheese recipes

Baked olive-ricotta

30 minutes

Baked olive-ricotta

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g ricotta
70 g pitted Kalamata olives, drained and chopped
2 T fresh chives chopped, plus extra to garnish
1 garlic clove, crushed
sea salt and freshly ground black pepper, to taste
2 T olive oil
assorted crackers, for serving

Method

1. Preheat the oven to 200°C. Mash the ricotta, then mix with the olives, chives, garlic and seasoning.

2. Line a suitable baking dish – 20 cm in diameter – with baking paper and grease generously. Turn the ricotta into the dish and use a spatula to form into a flattish round.

3. Spoon over the olive oil and bake for 30 minutes, or until pale golden. Allow to cool.Top with the fresh chives and cut into wedges. Serve with the crackers.

Cook's note: I’ve baked ricotta in so many different ways over the years – all delicious – and can confirm that this version is a great one.

Find more snack recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkuzana

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Tuna meatballs in tomato sauce

Courgette fritters

Spicy chicken and chickpea roti

Lentil Bolognese with loaded veggie sauce

Beetroot wrap chips

Cannellini bean dip

Leftover quesadillas

Stuffed wholewheat flatbread (Placinte)

Oven-baked tomato toast

Nectarine chutney

Za’atar roast chicken

Baked olive-ricotta

Baked olive-ricotta

Ingredients

Method