Make the olive spread
Combine chopped green olives, celery, cauliflower, and carrots. Cover with 2 tbls olive oil. Chill for 24 hours.
Preheat oven to 400º. Mix Diced Canadian Bacon and shredded provolone into olive spread. Brush the bread very lightly with olive oil and toast bread under a broiler until just barely browned. Rub with cut garlic clove and spread with olive, Canadian Bacon and cheese mixture. Bake for 8 to 10 minutes till hot & bubbly. Sprinkle with chopped oregano and serve.