Ricotta-Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs.  Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.
Use the Chilean Arbequina for this application.  With its grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.
A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently.  I toasted some bread and liberally slathered it with the spread.   However, it would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.
Course Appetizer


  • cup part skim ricotta cheese
  • ½ cup Ultra Premium, ultra fresh 2011 Chilean Arbequina EVOO
  • five inch sprig of fresh basil washed and dried
  • 1 clove fresh garlic smashed
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp  sea salt or to taste


  • Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. 
  • Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Keyword olive oil, spread
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