Preheat your oven to 375˚F, and line an 8x12-inch baking dish with parchment paper.

Using an electric mixer, combine the cream cheese and butter until fluffy.

Add the eggs one at a time, and beat until well incorporated.

Add the almond flour, baking powder, and arrowroot powder. Mix well.

Scoop the mixture into the baking dish and smooth out.

Top with the olives and sea salt.

Bake for 18 to 25 minutes or until it springs back when touched.