Let's start cooking
Combine 500g of fresh ricotta cheese, 2 eggs, season with salt and freshly ground pepper. Add half the lemon rind and half a cup of fresh chopped herbs.
Spoon Ricotta mixture into small baking tins or ovenproof dishes which have been lightly greased with olive oil. Smooth the tops, place on a baking tray and bake in the oven for 30 minutes or until set and a caramel colour on top.
Meanwhile, combine the olives, the remaining half lemon rind, olive oil and Garlic Jam in a small ovenproof dish. Bake alongside ricotta for the last 10 minutes of cooking.
Cool the ricotta to just warm and invert on to your serving plate, serve with the olives.