Besides good olives, you'll need a good, pure, flavorful olive oil for this recipe. Naturally, we'll use our Intense olive oil, sourced from olive trees growing at an altitude of approximately 700 meters in the Cretan mountains. The elevation difference gives the Intense olive oil a deeper and more intense flavor—perfect for a tapenade. This is delicious for lunch, or make bruschette with it for your next dinner party!

For 4–6 toasts:

175 g olives, mix of green and black, pitted
1 clove of garlic
5 g mint
5 g parsley
Zest and juice of 1/2 lemon
a generous dash of TOPIKÁ extra virgin olive oil (intense)
250 g ricotta
4–6 slices of sourdough bread
pepper, salt

Preparation method

For garnish: extra finely chopped mint and parsley, extra olive oil

In a food processor or with an immersion blender, blend the olives, garlic, mint, parsley, lemon zest and juice, and a generous drizzle of olive oil to form a coarse tapenade. Season with salt and pepper.
In a bowl, beat the ricotta with some salt and pepper.
Toast the slices of bread in a toaster or grill pan until golden brown and crispy.
Spread the toast with ricotta and drizzle with olive tapenade. Garnish with extra mint, parsley, and a little olive oil. Enjoy!