Place the mixed olives in a small bowl. Add 2 tbs extra-virgin olive oil, sliced garlic, lemon zest, chopped rosemary, crushed red pepper flakes, freshly ground black pepper and 1 tsp sea salt. Stir to combine so all olives are coated.

Cover and let marinate at room temperature for at least 30 minutes, or refrigerate up to 24 hours. Bring to room temperature before serving.

Stir again just before serving. Transfer to a small serving bowl and garnish with a little extra lemon zest if desired.

Crostini (Toasted Baguette Slices)

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 1/3-inch (about 1 cm) slices to make 18–20 crostini.

Brush both sides of each slice lightly with 2 tbs extra-virgin olive oil and sprinkle lightly with 1/2 tsp sea salt.

Arrange slices in a single layer on a baking sheet. Toast in the preheated oven until golden and crisp, about 8–10 minutes, flipping once halfway through.

When the crostini are hot from the oven, rub each slice quickly with the reserved garlic clove for a subtle garlic flavor. Transfer to a serving platter and keep warm or at room temperature.

Marinated Vegetables

In a medium bowl combine roasted red peppers, quartered artichoke hearts, rinsed capers and torn basil.

Whisk together 2 tbs extra-virgin olive oil and 1 tbs red wine vinegar; season with 1/2 tsp sea salt and 1/2 tsp black pepper. Pour over vegetables and toss gently to combine.

If using salami, fold slices into the mixture to lightly marinate for 10–15 minutes. Let sit at room temperature for at least 15 minutes before serving so flavors meld.

Cheeses & Extras Assembly

Arrange the fresh mozzarella balls (or torn burrata), prosciutto slices, shaved pecorino (or Parmesan), and halved grape tomatoes on a large platter. Scatter the marinated vegetables and marinated olives around the cheeses and cured meats.

Tuck small handfuls of fresh arugula between items for color and peppery bite. Drizzle a teaspoon of honey lightly over the burrata or mozzarella and a final 1–2 tbs of extra-virgin olive oil over the platter, if desired.

Serve the crostini alongside the platter so guests can assemble bites: crostini topped with cheese, roasted pepper or artichoke, a slice of prosciutto and a drizzle of olive oil, or enjoy olives and vegetables on their own.

Leftovers: store cheeses and cured meats separately from marinated items in airtight containers in the refrigerator up to 2–3 days. Bring marinated items to room temperature before serving again.