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Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
Remove the loaf from the pan and allow to cool on a rack before serving.
Yield: approximately 1 to 1 1/2 cups