1 can pitted black olives, sliced
5 oz. jar green olives, sliced
1 c. sliced fresh mushrooms
1/2 c. celery, diced
1/4 c. olive oil
1 onion, thinly sliced
1 tbsp. oregano
1/4 c. wine vinegar
Salt and pepper

Combine all ingredients. Mix well. Make night before and keep in the refrigerator. Serves 6.