Olive Loaf

Directions

1. 1
   Preheat the oven to 375 degrees F.
2. 2
   Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
3. 3
   Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds.
4. 4
   Pour the dry ingredients into a large mixing bowl.
5. 5
   Stir in the olives and tapenade.
6. 6
   Whisk together the eggs, olive oil, milk, honey and salt.
7. 7
   Add this mixture to the dry ingredients and stir to combine; do not mix until smooth.
8. 8
   Pour the mixture into the prepared loaf pan and place in the oven.
9. 9
   Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
10. 10
    Remove the loaf from the pan and allow to cool on a rack before serving.
11. 11
    Thoroughly rinse the olives in cool water.
12. 12
    Place all ingredients in the bowl of a food processor.
13. 13
    Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
14. 14
    Transfer to a bowl and serve.
15. 15
    Yield: approximately 1 to 1 1/2 cups