Скачать или смотреть This Savory Olive Cake Is Always Gone First

A classic French savory cake made with black olives, cheese, white wine, olive oil, and a touch of oregano.
Moist, aromatic, and deeply satisfying, this olive cake is perfect for aperitif, brunch, picnics, or a simple meal with salad.

No sweetness here - just bold olive flavor, melted cheese, and a beautifully crackled top. Simple ingredients, minimal mixing, and always a crowd favorite.

Full recipe below ⬇️

💡 Tips
• Use good-quality olives for the best flavor
• Choose a mild olive oil to avoid bitterness
• Even better the next day

Ingredients (8–10 servings)
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp dried oregano
• 2/3 cup (160 ml) olive oil (mild or light)
• 1/3 cup (80 ml) dry white wine
(oil + wine = 1 cup / 240 ml total)
• 4 large eggs
• 1 cup (100 g) shredded Gruyère or similar mild cheese
• 3 tbsp grated Parmesan
• 1 1/4 cups (200 g) black olives, pitted and drained
• Thin strips of butter, for topping (optional)
• Freshly ground black pepper
• A small pinch of salt (optional - olives and cheese are already salty)

⸻

Instructions
• Preheat oven to 180°C / 350°F. Grease and line a loaf pan.
• Drain the olives well. Roughly chop if large.
• In a large bowl, mix the flour, baking powder, and oregano.
• Add the eggs and mix just until combined.
• Pour in the olive oil and white wine. Mix gently until incorporated - do not overmix.
• Fold in the shredded cheese, Parmesan, and most of the olives.
• Transfer the batter to the pan. Top with the reserved olives and thin strips of butter.
• Bake for 40–50 minutes, until golden and a tester comes out clean.
• Let cool slightly before slicing.

Full recipe and more here:
https://recipesfrombakery.com/