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Start by making the smashed olive salad. Add the smashed olives, garlic, lemon zest, orange zest, lemon juice, olive brine, dry vermouth, chili flakes, basil, sea salt, pepper, fried shallots, and olive oil to a bowl. Mix together and let it sit while you make the toast so all the flavors can mingle.
Heat a pan over medium heat and add the beef tallow. Toast the sourdough directly in the pan until deeply golden and crispy on both sides. The beef tallow makes it unbelievably rich and savory.
Spread a thick layer of whipped blue cheese ricotta onto each slice of toast.
Spoon the smashed olive mixture generously over the top.
Finish with a drizzle of olive oil, flaky salt, and/or extra citrus zest.