Preheat oven to 350 degrees. Spray an 8 by 4 inch loaf pan with cooking spray.
Combine the rice milk and apple cider vinegar and let sit for 5 minutes. Stir in the pesto and egg.
In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, baking soda, baking powder, Italian seasoning and salt. Add the chopped olives to the flour mixture and toss well to distribute the olives throughout. Add the wet ingredients to the dry and whisk to combine. Pour into the prepared pan and bake for 30 – 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Brush the top of the loaf with the olive oil. Let cool in pan for 15 minutes then remove to a wire rack to finish cooling or serve warm.
Put all ingredients in a small food processor or blender and process until almost smooth.