In a bowl, mix together 75g flour (3/4 cup), 1 tsp baking powder, 1 tsp salt, 1/4 tsp baking soda, 1 tsp Herbes de Provence and some freshly ground pepper.. Set aside.

Using a stand mixer/electric whisk or hand whisk, beat together 3 eggs with 1 tbsp sugar for around 3 minutes, or until the eggs are pale and fluffy. Whisk in 65ml olive oil (1/4 cup).

Using a spatula, fold in the flour mixture, a third at a time, until just incorporated. Fold in 50g Comté, Gruyere or Parmesan (about 1/2 cup compacted), finely grated and 60ml black olives* (1/4 cup), very finely chopped, until well distributed. Cover and refrigerate 30 minutes to an hour (or you can leave overnight)

Lightly grease and flour a madeleine pan, and using small spoons, fill each cavity with about 1 heaped tablespoon of batter (to three-quarters full). Return the batter to the fridge.

Bake at 200°c for around 8-10 minutes (until lightly golden). Tap the madeleines out of the mould and serve warm.

Makes 24 madeleines.

You can bake the madeleines ahead of time and gently reheat in a 160°c oven for 5 minutes before serving.

* You can substitute with green olives, or other flavourings such as sundried tomatoes, cooked pancetta or bacon, etc.