Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Set aside.

In a medium mixing bowl mix together the Lemony Olive Tapenade, sliced black olives and chopped green onions. Set aside.

In a separate, smaller bowl, beat together the cream cheese, goat cheese, butter and mayo. Fold the cheese mixture with the tapenade olive mixture and add the shredded mozzarella.

Using a large bread knife, carefully slice off the very "top" of the French bread loaf (slice it in half lengthwise). To make more room for the olive cheese mix, I scooped out a little of the inside soft bread- not too much, we still want some bread with the dip ;)

Spread mixture thickly onto the sliced French Bread and sprinkle with a thin layer of mozzarella cheese, if desired.

Bake at 325 degrees for 25-30 minutes, or until cheese is melted and golden.

Remove from the oven, slice and serve. Best served immediately, or leftover and heated for up to 2-3 days.