Ingredients
1 tablespoon canola oil1 medium onion, finely chopped2 cups all-purpose flour1 tablespoon minced fresh rosemary 1 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature1 cup buttermilk2 tablespoons butter, melted1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided 1/4 cup each chopped pitted green and ripe olives
Preparation
Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat.
In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion.
Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
