Caputo’s Mushroom & Olive Salad

1/4 cup extra-olive oil
1 lb. small button mushrooms
1 garlic clove, peeled & minced
3/4 cup pitted calamata olives, rinsed & halved
2 to 3 teaspoons balsamic vinegar
1/2 teaspoon oregano
1/4 lb Cretan graviera, diced
pepper to taste

In large skillet, heat 2 T. olive oil, cook mushrooms and garlic, covered for 5 to 7 minutes, should be firm. Remove and cool.

In medium bowl, add mushrooms & pan juices along with olives, balsamic, oregano, and pepper to taste, add remaining olive oil. Let stand, covered at room temperature, 30 minutes to one hour. Befor serving, toss in graviera.

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