Preheat the oven to 350 F degrees. Grease and line a 12 inch loaf pan with parchment paper. If you don't have a 12 inch loaf pan, I would split the batter and bake it in 2 regular loaf pans. Set aside.
Combine the flour, baking powder, baking soda, salt, pepper, and red pepper flakes in a large bowl. Mix them well. Add the cheeses, olives, thyme leaves and mix.
In a separate bowl, whisk the eggs together. Add the olive oil and buttermilk and whisk to combine.
Make a well in the flour mixture and pour in the egg mixture. Stir until it becomes a thick sticky batter. I used a wooden spoon to mix everything together. If the batter is too dry add some more buttermilk, or if it's too wet add some more flour. Scrape it into the prepared tin and top with extra thyme leaves or sprigs if preferred.
Bake for 45 minutes to an hour, until a toothpick inserted into the centre comes out clean. Leave the loaf to cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.