Combine dry ingredients, and stir/fluff well with a folk until combined, pressing out any lumps in the sugar, flour or baking powder.
In a separate mixing bowl whisk together eggs, then add olive oil, milk and rosemary. Add wet ingredients to the dry ingredients, gently folding until combined.
Pour into an olive oil greased, 4 ½ x 13 inch loaf pan or 10 inch Springform pan, smoothing the top so it is relatively even. Bake at 350 for 55-60 minutes, or until the top is golden and a tooth pick or skewer inserted into the middle comes out clean. You can eat it hot right from the pan or let it cool, before removing from the pan and wrapping or putting on a serving plate. For best storage, wrap in plastic and keep in the refrigerator – will last 3 – 4 days.
Note that the quality and type of olive oil you use influences the flavor; any good quality olive oil that has a flavor you like will be excellent. Don’t use refined or “light” olive oil, as it lacks flavor and depth. My favorite is Crete Olive Oil, which you can get right here at Mediterranean Living
