Arrange meats, cheeses, olives, sweet peppers, and tomatoes on a large platter. If desired, sprinkle with fresh basil. Place oil in a shallow bowl or dish. Sprinkle with salt and black pepper. Drizzle some of the oil mixture over the meats, cheeses, and vegetables. Serve remaining oil mixture beside tray for dipping or drizzling. Serve with bread.
In a 1-quart jar with a screw-top lid combine olives, olive oil, lemon peel, lemon juice, garlic, oregano, bay leaf, and crushed red pepper. Cover and shake to coat olives with marinade. Refrigerate for 2 days, shaking jar occasionally. Before serving, let stand at room temperature for 1 to 2 hours. Remove olives from marinade.