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...