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