Makes 1 8" cake

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea or kosher salt

8 ounces Greek-style yogurt, plain

4 ounces extra-virgin olive oil

1 tablespoon honey

1/2 cup Kalamata olives, roughly chopped

Zest of one orange and one Meyer lemon

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced