My Keto Whipped Ricotta Bowl with Castelvetrano Olives, Spicy Salami and Pine Nuts drizzled with fresh lemon juice and olive oil is the perfect quick (and beautiful), no cook, low-carb meal!
Ever since I left Foodie Boot Camp, I’ve been Ricotta Bowl obsessed.
There’s just something about the taste, texture and beauty that I can’t get enough of. If you’ve never tried a ricotta bowl, think of it as a savory yogurt bowl only made with savory ingredients and whole milk ricotta!
The real star of this Keto Castelvetrano Olive Ricotta Bowl is of course the Castelvetrano Olives.
Why Castelvetrano Olives?
I mean, honestly. I developed this recipe around my love of them and wanting a way to make an entire meal centered around their deliciousness.
The first time I tried one was in the kitchen at Lautrec at Nemacolin Resort. I had the opportunity to meet their amazing Chef Kristin Butterworth and she told me if I loved olives, Castelvetrano Olives would be my new favorite.
Yes, she was right, it was love at first bite.
They are so green and so deliciously vibrant on their own.No need for pimento stuffing, no vinegary brines, just olives being the best olives they can be.
These memorable olives are imported from family farms in Castelvetrano Sicily. They are a favorite snack olive in Italy, yet very hard to find in the U.S. They have a unique nutty, buttery flavor, mild brine and wonderful green color.
Castelvetrano Olives are starting to become more popular here in the US and appearing more readily on store shelves, even organic.
While you can use any olive you wish for my Keto Whipped Ricotta Bowl with Castelvetrano Olives, Spicy Salami and Pine Nuts, trust me that upgrading your olives to Castelvetranos is seriously a game changer.
Let me know what you think after you tried them!
Yours in Health,
Keto Whipped Ricotta Bowl with Castelvetrano Olives, Spicy Salami and Pine Nuts
- Whip ricotta cheese with a pinch of sea salt and pepper.
- Layer ricotta on the bottom of your plate or bowl. Top with the rest of the ingredients, drizzling fresh lemon juice and olive oil over everting.