1 C green olives with pimientos, drained and coarsely chopped
1/2 C black olives, pitted Kalamata preferred, drained and chopped
1 to 2 cloves garlic, finely minced
1 to 2 tsp Dean Jacobs Tuscany Blend seasoning
1/4 C any of The Olive Bin's Extra Virgin Olive Oil
1 T of The Olive Bin's Traditional 18-Year Balsamic Vinegar