Greek Olive Medley

A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.

• Ready In: 2 hrs
• Yields: 3 quarts

Ingredients

• 2  cups  Greek olives (Drained & Pitted)
• 2  cups  Sicilian olives (Drained & Pitted)
• 2  cups kalamata olives (Drained & Pitted)
• 2  cups  feta-stuffed olives
• 1  cup  pepperoncini pepper, hot (Golden Greek, Sliced)
• 2  cups  marinated mushrooms
• 1  cup red pear shaped cherry tomatoes
• 2  tablespoons  all purpose Greek seasoning
• 4  tablespoons Greek oregano (Chopped)
• 4  tablespoons flat leaf parsley (Chopped)
• 2  ounces  balsamic vinegar (Kalamata)
• 6  ounces extra virgin olive oil (Kalamata Gold)
• 1⁄4 cup  feta cheese with herbs

Directions

1. Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
2. Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
3. Cover with plastic and let stand for 2-hours.
4. Place olives in a bowl to serve or on a platter.
5. Garnish with Fresh Chopped Oregano and Feta Cheese.