Add ricotta, lemon juice, 1 ounce of extra-virgin olive oil, salt and pepper into a blender or food processor and blend until smooth.
Keep refrigerated until ready to serve.
In a small frying pan add olive oil, 2 sprigs of rosemary and thinly sliced garlic. Keep the heat on medium-low for 5 minutes and gently stir.
Let it cool for 10 minutes.
Add your preferred choice of Sardo Olives or The Olive Market by Sardo Olives to a small bowl and coat it with the oil mixture.
Once coated, add your marinated olives on top of the whipped ricotta.
Serve with crackers or toasted baguette slices!