Dreamy Ricotta Dip with Herby Olive Oil & Olivess

Ingredients

1 cup whole milk ricotta, room temp

¼ cup OOLIO extra virgin olive oil, divided

½ tsp dried oregano

¼ tsp chili flakes

¼ tsp black peppercorns, crushed or freshly ground

2 tbsp parmesan, finely grated

½ tsp flaky sea salt, plus more to taste

A small handful of mixed olives (green or black, whatever you love)

Optional: lemon zest, for brightness

To serve: warm sourdough, focaccia, crostini, or crackers

Dreamy Ricotta Dip with Herby Olive Oil & Olivess

Whipped ricotta meets herby, spicy Oolio and briny olives in this dreamy dip situation. Scoop it up with some crispy bread and don’t look back.

Directions (OOLIO style):

10 minutes
easy
4 servings

Step 1: Whip the ricotta.
Add the ricotta to a bowl and mix until smooth and creamy. You can whisk it by hand or pulse in a food processor for extra fluff. Spoon it into a wide, shallow serving dish.

Step 2: Make the savory oil topping.
In a small bowl, combine 2–3 tablespoons of Oolio with dried oregano, chili flakes, crushed peppercorns, and parmesan. Let it sit for a minute so the flavors infuse.

Step 3: Pour and swirl.
Spoon the olive oil mixture over the center of the ricotta. Don’t stir — let it sit layered so every scoop hits a little differently.

Step 4: Top with olives.
Add a few whole or halved olives on top — salty, briny, and perfect with the creamy base.

Step 5: Finish + serve.
Sprinkle with flaky salt, a touch more Oolio, and lemon zest if using. Serve with warm bread or crackers and let people dig in.

Why we love it:

It’s the perfect combo: creamy, salty, herby, spicy, and totally snackable. Looks impressive, takes 10 minutes max, and works for literally every gathering. Or solo snack moment.