This Olive Cake is a moist, tender, savoury-sweet Mediterranean-inspired loaf that’s packed with briny olives, herbs, and a touch of citrus. It’s perfect for brunch, snacking, or serving alongside a cheese board — and comes together in just about an hour!

Why You’ll Love This Recipe

Savoury with a hint of sweet – Think of it like a quick bread crossed with a frittata — super flavorful and versatile.
No mixer needed – Just whisk, fold, and bake.
Elegant but easy – Perfect for entertaining, brunches, or a snack with wine.
Customizable – Add herbs, citrus zest, or cheese to change it up.

Ingredients to make Keto Meatball Casserole

Flour – All-purpose keeps it tender, but you can sub half with whole wheat for more texture.
Olives – Kalamata are bold and briny, but you can use green olives or a mix.
Olive oil – Adds richness and moisture. Use a good-quality extra virgin for the best flavour.
Parmesan – Salty, nutty, and adds depth. Feta also works if you want a tangy variation.
Herbs & zest – I find that Rosemary + lemon gives it a bright, earthy balance.

Substitutions & Variations

Add cheese – Try crumbled feta, goat cheese, or sharp cheddar.
Make it sweet-savoury – Add 1 tablespoon of honey and a handful of dried figs or dates.
Make it gluten-free – Use a 1:1 gluten-free flour blend and check that your baking powder is GF.

Olive Cake

Recipe by FlorenceCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Yeild

9×9 pan

Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 large eggs
½ cup whole milk
⅓ cup olive oil
½ cup grated Parmesan cheese
½ cup pitted Kalamata olives, chopped
1 tablespoon chopped fresh rosemary (or 1 tsp dried)
Zest of 1 lemon (optional)
Fresh cracked pepper, to taste

Directions

Preheat oven to 350°F. Grease a 9×5 loaf pan and line with parchment for easy removal.
In a large bowl, whisk together flour, baking powder, salt, and a few cracks of black pepper.
In another bowl, whisk eggs, milk, and olive oil until smooth.
Pour wet ingredients into the dry. Add Parmesan, chopped olives, rosemary, and lemon zest. Fold gently until just combined — don’t overmix.
Pour batter into prepared loaf pan and smooth the top. Bake for 40–45 minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

Chop olives small – You want salty pops of flavour in each bite.
Room temp ingredients – Help everything mix evenly for a smooth batter.
Cool completely – It slices cleaner once cooled, but warm slices with butter? 🤌

Make Ahead & Storage

To store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
To reheat: Toast slices in a skillet or toaster oven for the best texture.
To freeze: Freeze individual slices tightly wrapped. Thaw and warm to serve.

Olive Cake