Quick Olive and Cheese Bread
Adapted from Mediterranean Harvest
Makes 1 9×5 inch loaf

I used oil-cured black olives this time, but I have made it with Kalamata olives in the past and it was equally delicious.

1 2/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 large eggs
1/3 cup white wine
1/3 cup olive oil
1 cup imported black olives, pitted and sliced
1 1/4 cups tightly packed grated Gruyere cheese

1. Preheat the oven to 375 degrees with the rack in the the center. Butter or oil a 9 x 5 loaf pan.

2. Sift together the flour, baking powder, baking soda, and salt. Stir in the pepper.

3. In a large bowl, beat the eggs and whisk in the white wine and olive oil. Quickly stir in the dry ingredients, then the olives and cheese. Scrape in to the loaf pan.

4. Bake for about 40 minutes, until the bread is nicely browned and a tester comes out clean. Cool for 10 minutes in the pan, then reverse onto a rack to cool completely.