Finely chop equal parts green and black olives, about 1 cup total, and place them in a mixing bowl. Add 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and a handful of freshly chopped herbs. Mix well and let sit for 30 minutes.

Slice your ciabatta or Italian loaf into even 1-inch thick rounds. Lightly toast the slices under the broiler for about 2-3 minutes per side until golden and crispy.

On each toasted bread slice, layer olive tapenade, a slice of salami, provolone cheese, and if desired, tuck in a few pepperoncini slices. Repeat until all bread is topped.

Secure each bite with colorful toothpicks and arrange attractively on a platter. Serve immediately while the bread is crispy.