Olive Cake

It’s funny how something as humble as a savory olive cake can sneak its way into your heart. The smell first – warm, slightly grassy from the olive oil, and rich with cheese melting into the crust – it drifts out of the oven before you even know it. You slice into it and the crumb, tender with a little heft, gives just a bit… and there they are, little salty green jewels of olive tucked inside like a secret. It’s not loud or flashy, this cake, but it lingers. And it’s the kind of thing that somehow makes a table feel fuller, whether you’re serving four or fourteen.

Why You’ll Crave It

• The savory-salty combination hits that perfect spot between snack and meal
• It’s sturdy enough to travel, soft enough to feel like comfort food
• No fancy equipment, no complicated steps – just straightforward, honest baking
• Customizable – change the cheese, swap the olives, make it yours
• Pairs beautifully with a glass of chilled white wine or even just strong tea

The first time I made this olive cake, it was for a garden picnic, and I blinked – truly blinked – and half the loaf had disappeared before I’d even set out the plates.

What You’ll Need

• All-purpose flour: 200g, soft and sifted – doesn’t need to be fancy
• Large eggs: 3, at room temperature so they mix in with grace
• Olive oil: 100 ml – choose a mild one, not too peppery
• Milk: 100 ml whole milk, cold is fine
• Baking powder: 1 teaspoon, fresh if possible
• Green olives, pitted and chopped: 150g – I like them a bit chunky, but up to you
• Cheese (Gruyère or cheddar): 100g, grated fairly fine
• Salt and pepper: a pinch of each – taste your olives first, some are saltier than others

Easy How-To

Preheat and Prepare

Set your oven to 180°C (about 356°F – I always double-check, mine runs hot). Butter a loaf pan and line it with parchment if you have it; otherwise, just butter generously and trust your instincts.

Mix the Dry Stuff

In a mixing bowl, whisk together the flour, baking powder, salt, and a few turns of pepper. Nothing fancy here, just make sure there are no lumps – a fork works fine if you don’t have a whisk across reach.

Bring the Eggs to Life

In another, bigger bowl (one you’ll use for everything soon), beat the eggs until they’re light and happy-looking. You know that pale yellow that just looks right? Stop there.

Add in the Wet Goodness

Pour in the olive oil and milk. Stir gently – slowly is better than thorough here. The mixture might look loose and a little strange, don’t worry. It evens out later.

Combine Both Worlds

Gradually, bit by bit, mix your dry blend into the egg mixture. Use a spatula or wooden spoon. Don’t overmix – just until there’s no streaky flour left. It should feel almost like a thick pancake batter.

Gentle Fold of Flavor

Finally, fold in your olives and cheese. The smell already will tell you you’re doing something wonderful. Batter should be thick but spreadable – like a soft dough more than a cake batter.

Into the Oven

Pour the batter into your prepared pan – smooth out the top a little but don’t stress. Bake about 45–50 minutes. A toothpick in the center should come out clean, or maybe with a soft crumb but no sludge.

Rest and Reveal

Let it rest in the pan for 10 minutes. Then gently remove (knife along edges if needed) and cool on a wire rack. If you can wait until it’s fully cool, good for you. I rarely manage.

Good to Know

• Don’t use super-briny olives straight from brine – rinse lightly and pat dry
• The top might crack a little… that’s where the best crispy bits hide
• If your cheese is quite salty, skip extra salt in the batter – trust the balance

Serving Ideas

• Slice thick and serve with a swipe of goat cheese or a dollop of tomato jam
• Cut into small cubes and skewer with cherry tomatoes for simple bites
• Toast slices gently and top with tapenade or cream cheese

Top Tricks

• Use good quality cheese, but not one that melts too oily – aged cheddar or Gruyère works like a charm
• Cool completely before slicing if you want clean pieces – but torn, warm ones are hard to beat
• Double the batch and freeze one loaf (trust me, it thaws beautifully)

Frequently Asked Questions

Can I make this olive cake ahead of time?

You can – it actually improves overnight. Wrap tightly once cooled, and let the flavors do their thing. The next day, just slice and serve, or warm slightly in the oven.

What’s the best type of olive to use?

I love using firm, buttery green olives – picholine or Castelvetrano if I can find them. Still, any olive you enjoy on its own will likely taste good here too. Just pit and chop them evenly.

Can I swap the cheese?

Absolutely. Try feta for tang, or comté for a nuttier flavor. Just keep the moisture content in mind – too soft and the cake might get soggy.

Is this really a cake or more like bread?

It’s sort of in-between – savory and dense, like a quick bread, but rich and moist like a cake. Honestly, it doesn’t quite matter what you call it… it disappears either way.