Begin by gently pressing your mozzarella balls to create slight indents, mimicking 'eye sockets.' Set these aside.

Finely chop the kalamata olives and fill each indent in the mozzarella balls with the chopped olives.

Slice your salami or turkey pepperoni into small pieces approximately 3/4 inch long and thin strips.

Cut the red bell pepper into small wedges, about an inch in size.

Thread a piece of red bell pepper, a slice of pepperoni, a mozzarella ball filled with olives, another slice of pepperoni, and finish with another red bell pepper wedge onto a skewer.

Place them on a platter and refrigerate for at least 10 minutes before serving.