* 1 cup castelvetrano olives, roughly chopped
* 1/2 cup finely chopped parsley
* 1/2 cup finely chopped cilantro
* 1/3 cup walnut pieces, roughly chopped
* 1 garlic clove, microplaned
* Juice of 1 lemon (save the zest for the ricotta!)
* Zest of 1 orange
* 3/4 cup of olive oil
* 1/3 cup pomegranate arils
* Salt + pepper
* Optional: chopped jalapeno if you like it spicy
Combine all ingredients in a bowl. You want this to be a spoonable but not soupy texture, so start with 1/2 cup olive oil and work your way up from there. For the ricotta, whip one 16-oz container with the zest of 1 lemon. Spread on a plate and top with the olive sauce.