green olive savoury cakesgreen olive savoury cakesgreen olive savoury cakesgreen olive savoury cakesgreen olive savoury cakesgreen olive savoury cakes

If you could have only one thing handy when friends pop over for a drink or two, I think this may be it, in replacement of the usual yet appreciated medley of bread, cheese, dried sausage and olives or pickled vegetables… it’s bready, salty, herby, with olives and cheese (I avoided adding some cured ham or sausage but feel free to add it in and simply substract that weight from the quantity of olives used, half-half is perfect). An added little crunch comes from the toasted seed toppings, no spreads or dips required either. Anways, I always double the recipe so I have as many as 24 to 36 mini savoury cakes depending on how high I fill up the moulds with the batter. Sometimes half-way up (for 36 flatter mini-cakes) and sometimes two-thirds of the way up (24 taller mini-cakes). It’s a question of patience, two moulds at once in the oven versus two moulds first then a final third one after (just in case, right ? psycho, right ?!)

green olive savoury cakes


12-18 cakes (25-35 grams each)


  • 1 cup whole wheat flour (120 grams) or 1/2 whole wheat - 1/2 all purpose flour
  • 2 eggs (100-110 grams)
  • 100 ml milk (100 grams)
  • 45 ml olive oil (45 grams)
  • 65 grams grated gruyère cheese
  • 200 grams pitted green olives (or a mix of olives and diced cured sausage)
  • 1 tbsp baking powder (10 grams)
  • 1/2 tbsp sea salt (10 grams)
  • 1/4 tsp ground pepper
  • 1-2 tbsp dried herbs or herbes de provence mix : oregano, thyme, rosemary, basil (3-6 grams)
  • Garnish : 3 tbsp of a mix of small seeds (squash seeds, sunflower seeds, sesame seeds, poppy seeds, flaxseed)


  • heat your oven to 180°C (355°F) with the rack in the middle
  • prepare and brush the inside of your silicone mini-mould with olive oil and place on a baking sheet
  • in one mixing bowl, add the eggs, milk and oil and mix well (by hand or mixer)
  • then add the salt, ground pepper and dried herbs and mix again
  • add flour and mix thoroughly
  • add the pitted olives (either whole or cut in half) and mix with a spoon by hand
  • add the grated cheese and mix well with a spoon
  • add the baking powder and incorporate well
  • spoon the batter half-way or two-thirds of the way up into your mini-moulds
  • sprinkle with the toasted seeds mix, (more is better and crunchier)
  • bake in your oven at 180°C for 25-30 minutes, rotating it half-way through
  • let cool 10 minutes before turning/flipping them out
  • serve slightly warm or at room temperature