Instructions: Preheat the oven to 190C/375F/Gas 5.
Using a little butter and some extra grated parmesan coat a 30cm spring release tin.

Shake off the excess cheese.

Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend until bright green.

Add the remainder of the ricotta and cream and while blending add the eggs one by one. Season with salt and pepper.

Finally fold in the Parmesan.

Spoon the mixture into the tin and spread the olives over the top.

Bake in the preheated oven for 20 minutes.

The torte should rise and have a brown crust but be soft in the centre.

Serve immediately.

This is a bright sreen ricotta souffle with a black olive crust. It can be made without a food processor

Serves 6

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