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Make the ricotta dip. In a large bowl, combine the ricotta, lemon zest, and Kosher salt. Drizzle a teaspoon or so of olive oil. Whisk until well combined and fluffy.
Make the harissa oil. In a small skillet set over medium heat, warm olive oil. When the oil begins to shimmer, lower the heat and add the harissa paste. Stir until the paste somewhat dissolves and the oil turns a beautiful red-amber color, about 1 minute.
Add the olives and pistachios. Stir in the green olives and pistachios and warm for about 30 seconds or so. Remove from the heat.
Plate and serve. Spread the whipped ricotta in a small, shallow serving bowl and top with the harissa oil, olive and pistachio mixture. Sprinkle with fresh mint and serve with sliced french baguette (even better if you quickly grill the bread in a cast iron skillet), crostini, or pita chips.