Method

1. Preheat oven to 180°C. Line 8 mini loaf tins with baking paper. Combine flour, cheese, olives and rosemary in a large bowl.
2. Make a well in centre of flour mixture. Mix oil, mustard and buttermilk in a jug. Add to flour mixture and stir with a fork until combined. Spoon into prepared tins. Sprinkle with extra cheese.

3. Bake for 12-15 minutes or until well risen and golden. Stand on a wire rack for 5 minutes before turning out. Serve warm or cold, topped with extra rosemary sprigs.