Heat oven to 375ºF.
Spray a 9-by-5-by-2-inch nonstick loaf pan with vegetable spray, line with parchment paper to form a sling, and set aside.
Place the flour and baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
Whisk together the eggs, olive oil, milk, honey, and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake until the internal temperature is 210ºF, or a toothpick inserted into the middle comes out clean, 75 to 80 minutes.
Remove the loaf from the pan and allow to cool on a wire rack before serving.