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Make your whipped ricotta. In a food processor, blender or stand mixer, blend and whip ricotta, lemon zest, lemon juice, extra-virgin olive oil, salt and pepper. Blend until smooth and set aside in the refrigerator until ready to serve.
Make your mixture for the olives. In a saucepan, add in olive oil with thinly sliced red chili (or chili flakes), a few sprigs of rosemary, garlic, thinly sliced citrus (we are using lemon and orange) salt and pepper.
Steep this on medium to low (you don't want it to boil), until it is infused all together about 5 minutes. Let it cool for 10-15 minutes.
Marinate your olives. In a bowl or airtight container, add in your assorted olives and pour over your steeped oil mixture. Mix well to combine. Finish with a dash of vinegar and lemon juice from the lemon you used to peel for the oil mixture. Store covered to marinate in the fridge for up to 30 minutes to overnight.
Serve. When ready to serve, spoon and layer on your whipped ricotta in a bowl, and then add your marinated olives on top of it (or you can serve separately). Finish with flakey salt and pepper.