Serve this make-ahead appetizer spread in a colorful bowl and let guests spoon over Italian baguette bread, thinly sliced and toasted.

Ingredients:

1 7 oz. jar Kalamata olives, pitted

1 7 oz. jar green olives stuffed with pimiento

1 16 oz. jar giardiniera (pickled vegetables found in grocery section near the olives)

3 large cloves garlic

1½ tablespoons fresh oregano

2 tablespoons fresh flat-leaf parsley

2 tablespoons fresh basil

¼ cup 18-Year Balsamic Vinegar

¾ cup Koroneiki or Leccino Extra Virgin Olive Oil

Directions:

Buzz garlic in food processor.  Add herbs and buzz a few more times.  Drain olives and giardiniera, add to processor and, if serving as appetizer for bruschetta, buzz until coarsely chopped.  If using as spread on bread for Italian-style sandwiches, process until a course puree.  Stir in vinegar and olive oil.  Serve at room temperature.

• Tags: balsamic vinegar, bruschetta, olive oil, olive tapenade, recipes