75 g (3 oz) 1/2 cup green olives, pitted
150 ml (5 fl oz) 2/3 cup Ricotta cheese
30 ml (2 tbsp) chopped fresh basil
15 ml (1 tbsp) capers, chopped
Salt and pepper
method
1. Roughly chop the olives and stir into the Ricotta cheese. Add the basil and capers and season to taste.
