Olive Tapanade

This was a quickly-put-together mixture that didn't really follow any of the 5 or so recipes which I have in my recipe archives. It still turned out lovely. We put it on the Tomato Rolls and the Impossibly Squashed Pie.

Black Olive Tapanade

1 can black olives
1/4 c. olive oil
1/4 c. Parmesan, grated
2 T. Romano, shredded
1 t. minced dried onion (or use fresh, if you prefer)
1 t. lemon juice
garlic powder, to taste
1 string cheese, diced very small

1. Coarsely chop olives, or pulse them in a food processor, until they reach your desired texture. (I wanted them to remain a little bit chunky.)
2. Mix chopped olives with olive oil, Parmesan, garlic and onion.
3. Shred in the Romano:
4. Chop/dice up the mozzarella string cheese, and mix it in...