Marinated Olives and Mushrooms
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Last Updated on June 17, 2020 by Lisa Johnson
We are continuing the Celebrate Summer Tapas Party with these delicious Marinated Olives and Mushrooms. No, you’re eyes are not deceiving you, you do see mozzarella cheese pearls mixed in with the olives and mushrooms, but Google complained about the title being too long, LOL. They are also optional just in case anyone coming to the party is allergic to dairy….
It’s actually kind of sad…my son is allergic to dairy, and his girlfriend is addicted to cheese!! Kristin ate the mozzarella pearls while fighting his roommate Varuka for the mushrooms. Variety is always a good thing at parties! 😉
How to make marinated olives and mushrooms:
The morning of my impromptu tapas party, I cleaned and dried the mushrooms then put them into a large bowl with the Kalmata olives and mozzarella pearls…..
I then sprinkled the chili pepper flakes, vinegar, salt and pepper over the mixture. I decided to thinly slice {chiffonade} the basil to make it look pretty, and added it to the bowl…..
Now this next part might make some of you cringe, but we need to cover the mixture with olive oil…..
I used a whole bottle of olive oil, but it’s worth it to make your guests happy, LOL.
Cover with plastic wrap and store in the refrigerator for up to 3 days. {shake the bowl every few hours to shake up the flavors}
About an hour before your guests arrive, move the mixture to a serving bowl with a slotted spoon and serve at room temperature…..
I was hoping to find the smaller white mushrooms, but this was all they had. No one seemed to mind and I sent the leftovers home with a very happy Kristin. 🙂
And before anyone asks, Yes, I’m sure you could substitute regular black olives for the Kalmata olives. 😉
Enjoy!!
Marinated Olives and Mushrooms
Ingredients
- 8 ounces small button mushrooms* cleaned and dried
- 16 ounces kalmata olives pitted
- 8 ounces mozzarella pearls optional
- 2 Tablespoons fresh basil cut into strips
- ⅛ teaspoon chili pepper flakes or more if desired
- sea salt and fresh pepper to taste
- 1 Tablespoon white wine vinegar
- 1 bottle olive oil
Instructions
- Place olives, mushrooms, and mozzarella pearls {if using} in a large bowl.
- Sprinkle with basil, chili pepper flakes, vinegar, salt and pepper.
- Cover with olive oil, stir to combine.
- Cover bowl with plastic wrap and place in the refrigerator for up to 3 days.
- Serve at room temperature.
Notes
- *use 16 ounces of mushrooms if not using mozzarella.
- I "think" I used a 16.9 ounce bottle of olive oil.
We soooo need to get together!!! This looks like such a simple and easy dish! Plus, with the warmer weather coming (it’ll be in the triple digits by the end of the week!) I can always use more fuss-free recipes! I don’ think this would last very long a tmy house!
This is totally my kind of dish! With or without a glass of wine…..I’m in!!