Set the cream cheese out to warm up to room temperature for about an hour. In a mixer bowl , beat it until it's fluffy.
Put the olive salad, about two tablespoons of the olive oil from the olive salad jar, and the lemon juice into a food processor. Using short bursts, chop it very fine.
Add the chopped olive salad to the cream cheese and mix in thoroughly.
Toast the bagels (or not, as you like). Spread each side with the cream cheese-olive salad mixture. Sprinkle the capers and dill over each side, and press down with a rubber spatula to hold the capers in place.
Slice the ricotta salata as thinly as you can, trying to keep it from crumbling. Lay it down on one side of the bagels, and the salmon on the other. Fold the two bagel halves together.