- About 400g ricotta
- 65 ml olive oil
- 65 ml chopped, smashed ripe black olives (or tapenade)
- 65 ml shredded basil leaves
- Flaky salt and ground black pepper, to taste
Roughly mash the ricotta with the olive oil.
Fold in the chopped olives and basil to make a marbled mix – delicious served on baked potato or bruschetta.