Step 1

Pre-heat oven to 340°, (170° celsius) grease & flour a 9 inch (22cm) loaf pan or line with parchment paper.

Step 2

Paper towel dry the sun-dried tomatoes before chopping if they are under oil.

Step 3

In a small bowl mix together chopped olives and chopped tomatoes, set aside.

Step 4

In a medium bowl whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese.

Step 5

In a medium bowl beat together the eggs, yogurt, milk and olive oil on medium speed until smooth.

Step 6

Beat (with the flat beater or wooden spoon) the flour mixture into the egg mixture a little at a time to prevent lumps, mix just until combined. Fold in the olive/tomato mixture and gently combine.

Step 7

Spoon into prepared loaf pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool, slice and enjoy!