This is a great appetizer to make ahead and serve at parties. It goes great with a cheese tray, or by itself!

Serves 15 to 20

½ pound green olives
½ pound Kalamata olives
½ pound black salt-cured olives
1 sprig fresh rosemary
2 tablespoons coarsely chopped oregano
2 bay leaves
3 garlic cloves
Olive oil (good quality)
Balsamic vinegar
1 tablespoon whole black peppercorns

Combine the first 7 ingredients and pour into jars. Fill each jar three quarters full with olive oil, and then top off with the balsamic. Let marinate in the refrigerator for 2 to 3 days, shaking occasionally for even marinating. Serve at room temperature.