Ricotta and 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 texture and richness.
Prep Time
Prep Time
  • 1 1/2cup partly skimmed ricotta cheese
  • 1/2cup Frescolio Mono-Varietal EVOOthe more peppery and fruity, the better
  • 1handful fresh basilwashed and dried
  • 1clove garlicmashed
  • 1tbsp fresh lemon juice
  • 1tsp sea salt
  1. Place the ingredients in the bowl of a food processor or blender and process until smooth. Adjust seasoning to taste and store tightly covered in the refrigerator for up to three days.
Recipe Notes

This spread is excellent on toast; however, it would be equally delicious as a mayonnaise replacement, a dip for crudités, or spread over fresh-grilled salmon.


This recipe uses one of Frescolio’s Mono-Varietal EVOO. You could also use any of the following EVOOs for a different taste: