Olive Tapenade Ricotta Dip

1: In a bowl, combine the green olives, kalamata olives, roasted red pepper, garlic, dried oregano, red wine vinegar, salt, pepper, and olive oil. Stir to combine.

2: Store the olive tapenade in an airtight container in the fridge for up to 3 days in advance prior to serving.

3: For the ricotta base, add the ricotta cheese, zest and juice of lemon, salt, and pepper to a food processor and blend until smooth.

4: Store the ricotta mixture in an airtight container with the same rules as above.

5: When ready to serve, smear ricotta onto a serving platter, top with olive tapenade, and add flaked sea salt, cracked black pepper, and a final drizzle of olive oil.

6: Serve with warm pita, crackers, or baguette.