Salami Pizza Skewer Board | Principe Italian Charcuterie Recipe

Ingredients

• 2 1/2 cups pitted Castelvetrano olives, roughly chopped
• 1/2 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/2 lemon, juiced
• 1 tablespoon drained capers, chopped
• 2 cloves garlic, finely grated
• 8 large plum tomatoes, seeded and chopped
• 1/2 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces sliced Principe Soppressata
• 4 ounces sliced Principe Robusto
• 4 ounces sliced Principe Genoa
• 4 ounces sliced Principe Pepperoni
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, finely grated
• 2 teaspoons chopped fresh oregano, plus fresh oregano sprigs, for garnish
• 1/2 teaspoon crushed red pepper flakes, plus more for garnish
• Kosher salt
• freshly ground black pepper
• 1 (8-ounce) wedge Asiago cheese, cut into bite-sized chunks
• 1 (8-ounce) wedge Pecorino Romano cheese, cut into bite-sized chunks
• 1 (8-ounce) wedge Parmigiano Reggiano cheese, cut into bite-sized chunks
• 1 pint cherry tomatoes
• 1 cup pitted black olives
• 1 cup pitted Castelvetrano olives
• 1 cup pickled pepperoncini peppers, drained
• 2 cups marinated artichokes, drained
• Grissini breadsticks, for serving
• Fresh herb sprigs, such as thyme and rosemary