Marinated Mushrooms & Olives

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 A Tasty Make Ahead Appetizer.

E53E5498-059A-4546-85F1-3C4FB6817C68Looking for a sensational appetizer for your next get together? This one is delicious. Mushrooms and olives in yummy oil & red wine vinegar.

Being married to an Italian (at least part Italian) meant a lot of Italian feasts over the years. I remember days spent at the stove, making home made sauce in giant pots, sometimes even using tomatoes right from our garden.

My husband loved to cook. When he did, we would make everything that day, from eggplant parmesan, to pasta, meatballs, sausage, and even pork spare ribs in the sauce. Next to the stove sat the ricotta, mozzarella, and freshly grated romano cheese.

While wine wasn’t considered a necessary ingredient for this recipe, a nice bottle of Chianti or a tasty Sangiovese often made the cooking even more fun.


Then our guests would wander in to eat the afternoon away, usually while watching a game on TV. This recipe was always a favorite appetizer at our house, sometimes even a side dish. Served along side an antipasto of salami, cheese, and pepperoncinis, it was always a hit.

This is such an easy appetizer, plus you can make it a day or two early. That’s always a nice bonus–having some dishes pre-cooked makes it less hectic the day of your gathering. The mushrooms and olives are delicious served warm or cold, and taste even better the longer they marinate.

If you don’t feel like an Italian feast, try serving this mushroom olive appetizer with this Spinach Fettuccine  dish. It’s a nice light appetizer that will complement it perfectly.

Marinated Mushrooms & Olives


Prep time: 

Cook time: 

Total time: 

Serves: 8 - 10

  • Prep Time 15 min
  • Cook Time 10
  • Serves 8 to 10
  • Ingredients
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon parsley, chopped
  • 1 clove garlic, finely minced
  • 1 pound small mushrooms, with short stems
  • 1 can black olives, medium, pitted
  • 1 pinch oregano
  • pepper, to taste
  1. Thoroughly wash mushrooms.
  2. Combine oil, vinegar, garlic, salt and parsley in pan and bring to a boil.
  3. Add mushrooms, simmering 6 to 9 minutes.
  4. Add olives and remove from heat.
  5. Let cool, then refrigerate in the marinade.



Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

Author: Merry

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