Ingredients:

1 tablespoon unsalted butter

1 medium sweet onion, diced

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon dried Italian herbs

1/3 cup grated Parmesan cheese

1 cup low-fat buttermilk

2 tablespoons unsalted butter, melted

2 eggs, lightly beaten

11 large Queens Spanish Olives, chopped (about 1/2 cup)

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray.

2. Heat 1 tablespoon butter over medium-high in a medium nonstick skillet. Sauté onions until soft and translucent, about 3 minutes, stirring occasionally. Set aside.

3. In a large bowl, whisk together the flours, baking soda, baking powder, salt, herbs, and cheese.

4. In a medium bowl, whisk together the buttermilk, 2 tablespoons melted butter, eggs, onions, and olives until combined. Add wet mixture to the dry ingredients, stirring until moist and incorporated. (Do not over mix.)

5. Transfer batter to the prepared loaf pan. Bake for 40-45 minutes or until the top is golden and a tooth pick (or long skewer) inserted in the middle comes out clean. Let cool in pan for 10 minutes, then transfer to a cutting board. Slice warm or at room temperature and enjoy.

Bon Appetit!