Place the slivered almonds in a pan over a medium heat. Toast for 4-5 minutes until slightly golden. Toss them occasionally with a wooden spoon to ensure they don’t burn. Set aside in a bowl.
Turn the heat to low then add in the olives, capers, and parsley, followed by the olive oil.
Stir in the lemon zest and juice and allow all the flavors to infuse for 10 minutes over the low heat.
Meanwhile, spread the ricotta on a plate.
Pour over the olive oil mixture and top with almonds.