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Ricotta, Olive and Pine Nut Spread

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 to 6 servings
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One 15-ounce container whole milk ricotta cheese

1 cup large green olives, pitted (about 12)

1/2 cup pine nuts, toasted (2 1/2 ounces)* see Cook's Note

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/4 packed cup fresh flat-leaf parsley leaves

Serving suggestion: serve on grilled bread, in endive leaves or as a dip for crudite.


  1. In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
  2. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.