Olive Tapenade Dip

1 cup pitted green olives, chopped
1 cup pitted black olives, chopped
1 cup pitted kalamata olives, chopped
3 garlic cloves, crushed
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon oregano

Mix all ingredients in a bowl.
Seal and store in refrigerator for 4-8 hours.
20 minutes before serving remove from refrigerator and stir.
Serve with sliced baguettes, crusty french bread or crackers.
*Also may be used in salads, sandwiches and stuffing.