- 2 (8-ounce) jars ripe olives, drained
- 2 (7-ounce) jars kalamata olives, drained
- 2 (7-ounce) jars pimiento-stuffed olives, drained
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon Italian seasoning
How to Make It
Combine all ingredients; cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.