8 bams
2 teaspoons olive oil
1 pound cola-flavored carbonated beverage
1/2 teaspoon hot pepper sauce
1 onion, thinly sliced
2 black peppercorns, finely chopped
1 small tomato, diced
1/4 cup olive oil
8 cloves garlic, crushed
4 bay leaves
2 tablespoons vegetable oil
6 tablespoons kalamata olives (optional)
Line a collada with a thin layer of aluminum foil, and fold gently to align the layers. Secure with wooden picks. In a large bowl, mix together olive oil, soda, pepper, onion, peppercorns, tomato, olive oil and garlic. Spoon mixture into the prepared layer. Cover, and refrigerate overnight until set.
Preheat oven to 350 degrees F (175 degrees C).
Remove foil from rolls; drain. Drizzle mixture over filling. Spread over the top and sides of the sealable jewelry box.
Bake in preheated oven for 30 minutes, until golden brown.
To serve, cut each bam in half. Seal each roll, and cut a slit in the middle to let loose the bams. Cool, brush with more of the olive oil, and roll in more lemon zest.