1 ½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, melted
3 eggs
3 cloves garlic, minced
1/3 cup Lindsay Medium Black Ripe Olives
1 cup shredded cheese (Cheddar and/or Monterey jack)
1/3 Lindsay Manzanilla Olives Stuffed with Pimiento
Scallions, sliced
Pre-heat oven to 400º F.
Combine the almond flour, baking powder and salt in a bowl.
Add 3 tablespoons melted butter and eggs to the bowl and stir until combined. Set aside.
On the stove in a pan over medium-high heat, melt the remaining tablespoon of butter. Add the minced garlic and stir until fragrant and barely starting to brown, 2-4 minutes; slice both varieties of olives and add to the pan. Continue cooking for 3-4 minutes, stirring occasionally.
Spoon approximately 1/3 of the olives and garlic and ½ cup of the cheese into the bowl with the flour until combined. Then add to a cast iron skillet (or an oven safe dish). Smooth the top.
Top the batter with the remaining olives and garlic and remaining ½ cup of cheese and sliced scallions.
Bake for 18 minutes, until golden brown.
