for 4 people

Olives

100 g	green olives
1 tbsp	olive oil
1	organic orange, use a little grated zest and 2 tbsp of juice
1	garlic clove, finely chopped
1 tsp	fennel seeds, crushed
2 sprig	oregano, leaves torn off
¼ tsp	salt

To serve

250 g	ricotta
2 pinch	salt
40 g	flaked almonds, roasted
2 sprig	oregano, leaves torn off

How it's done

Olives

In a bowl, mix the olives with all the ingredients up to and including the salt.

To serve

Mix the ricotta and salt until creamy, then spread onto a platter. Top with the olives and flaked almonds, sprinkle with oregano.

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