Mix together olives, giardiniera, garlic, celery, red peppers, parsley, oregano, red pepper flakes, red wine vinegar and olive oil. Cover with plastic wrap; refrigerate at least a few hours, preferably overnight to let flavors blend. (Yields 2 cups)
Season fish with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
Heat the remaining oil in a skillet over medium high heat. Add fish and cook 10 minutes per inch thickness, turning halfway through.
For lighter fare: Plate the red snapper over mixed greens and top it with ¼ cup prepared olive tapenade. Garnish with some more fresh herbs and lemon wedges.
To make the muffaletta sandwich: Cut bread loaf in half from side to side. Spread a layer of olive tapenade on the inside of each half. Layer salami, provolone and then snapper on top of bottom half of loaf. Cover with the top half of the loaf. Cut into fourths and enjoy!