In a large mixing bowl, combine the flour, sugar, baking powder, salt, and black pepper. Whisk together until well mixed.

Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

Stir in the chopped green olives and fresh herbs until evenly distributed.

In a separate bowl, whisk together the egg and milk. Pour the egg mixture into the flour mixture and stir until a dough forms. If the dough is too sticky, add a little more flour.

Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until smooth. Roll out the dough to about 1/4 inch thick.

Use a round cookie cutter (about 2 inches in diameter) to cut out circles from the dough. Gather any scraps, re-roll, and cut out more circles.

Heat a griddle or non-stick skillet over medium heat. Cook the cakes for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove from the heat and let cool slightly before serving.