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Warm the olive oil in a large pan over a low heat. Once hot, add the garlic and a good pinch of salt and fry gently for a minute or so, until lightly golden.
Add the olives, caper berries, parsley, lemon zest and juice and a good crack of black pepper and continue to cook, stirring occasionally, for 10-12 minutes, until the lemon zest is golden and the olives are infused with the flavours of the oil. Taste and adjust the seasoning, if needed, then remove from the heat and allow to cool.
Spread the ricotta over the base of a small serving plate. Spoon on the marinated olives and drizzle with a little of the oil left in the pan. Serve with lots of crusty bread and eat alongside an ice-cold martini.