Ingredients

• Vegetable oil spray
• 17 ounces all-purpose flour, approximately 3 1/2 cups
• 3 teaspoons baking powder
• 12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
• 1/3 cup store bought or homemade Tapenade, recipe follows
• 2 large eggs, beaten
• 1/2 cup olive oil
• 1 cup whole milk
• 1 tablespoon honey
• 1 1/4 teaspoons kosher salt

Directions

Tapenade:

1/2 pound pitted mixed olives

2 anchovy fillets, rinsed

1 small clove garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. 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. Transfer to a bowl and serve.

Yield: approximately 1 to 1 1/2 cups