Preheat oven to 350° F.

Drain the olives then slice or split the olives in half, depending on your preference. I like a classic sliced black olives.

In a small bowl, combine the softened butter, minced garlic, mustard, 1/4 cup of the herbs and salt and pepper, to taste. Use a fork to blend and mash the ingredients together until you have a creamy garlic butter blend.

Slice the French bread loaf in half, lengthwise. Then slice the bread into 2" thick strips.

Place the sliced French bread halves, tucked into together tightly, on a parchment paper or aluminum foil lined baking sheet. Then evenly spread the tangy garlic butter mixture onto each half. By pre-slicing you save yourself from having to wait too long for the bread to cool down before slicing, so you can get to that magic cheese pull right away!

Top with the cheeses and olives, alternating and layering a bit as you go.

Bake for 20 - 25 minutes, or until the cheese is melted and starting to bubble. Optionally, broil for a couple minutes to for a more bubbly, golden finish. Top with remaining herbs and serve and enjoy immediately, while the cheese is still melty and gooey!