Mix the eggs in with the flour and then gradually add the melted butter, the Parmesan, the baking powder and the milk, plus a pinch of salt and pepper. Pit and purée the black olives, drizzling in the extra virgin olive oil until you obtain a dense cream. Add a few spoonfuls to the Madeleine mixture and then leave it covered with a damp tea towel in the fridge for half an hour. Preheat the oven to 200°C, pour the mixture into a traditional scallop-shaped Madeleine mould and bake for 10/15 minutes until golden brown. If you find the flavour of black olives rather overpowering in this recipe, try the milder flavour of a delicate variety of green olives, such as the Sicilian Nocellara del Belice variety, instead. Just chop them fairly finely and add the mixture instead of the black olive cream.