Olive Cheese Bread

1 regular can whole black ripe olives (quickly rough chop them)
1 6-oz jar pimiento-stuffed olives (quickly rough chop them)
2 green onions - thinly sliced
3/4 pound Monterey Jack cheese, shredded
1/2 cup May
1 stick softened butter
1 loaf French bread (I used sourdough)

Mix all the ingredients together and spread evenly over two slices of French bread (which you cut in half lengthwise).

Bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly.

This is a yummy recipe that we got from www.thepioneerwomancooks.com