Ingredients

• 6 cloves garlic, chopped
  
• 4 tablespoons olive oil
  
• 2 cups green olives, pitted and chopped
  
• 1 cup black olives, pitted and chopped
  
• 4 ribs celery with leaves, chopped
  
• 2 tablespoons capers
  
• 1 sprig lovage, chopped
  
• 2 sprigs basil, chopped
  
• ³/₄ cup olive oil
  
• 2 tablespoons sherry vinegar
  
• salt and pepper
  
• ¹/₂ teaspoon red pepper flakes
  
• 1 cup red Peppadew peppers
  
• 1 cup artichoke hearts in oil, thinly sliced and well drained
  
• ¹/₂ pound prosciutto, sliced
  
• ¹/₄ pound mortadella
  
• ¹/₄ pound roasted parma cotto
  
• ¹/₄ pound sweet sopressata
  
• 1 pound fresh mozzarella
  
• 3 loaves of strong, crusty bread