Ingredients
1/2
cup pitted kalamata olives, drained
1/2
cup pitted ripe olives, drained
1/2
cup pimiento-stuffed green olives, drained
2
garlic cloves, chopped
3
tablespoons olive oil
2
tablespoons balsamic vinegar
Preparation
In food processor bowl with metal blade, combine all ingredients.
Process with on/off pulses until finely chopped. Serve with small, thin slices of Italian bread or baguette-style French bread.
