In a large bowl, combine the ground beef with 1 teaspoon oregano, salt, garlic powder and pepper. Form into 6 patties a little bit larger than the buns. Chill in the refrigerator while you prepare the olive spread.
In a medium bowl, whisk together the olive oil, vinegar and 1 teaspoon oregano. Using a mini chopper, chop the green olives, kalamata olives and roasted red peppers into about 1/4-inch pieces. Combine the olives and peppers with the oil and vinegar mixture. Set aside.
Heat the grill to high heat. Rub some oil on the grill grates.
Place the buns on the grill, cut side down and grill for 30-60 seconds, until toasted. Remove and set aside.
Add the burger patties to the grill, and grill for 6 minutes. Flip. Grill for 4 more minutes. While still on the grill, top each patty with 1 slice of provolone, 1 slice ham, 2 slices salami, 2 slices pancetta, 2 slices cappacola and 1 slice mozzarella cheese. Close the grill, and cook until the cheese is melted.
To assemble, spread the olive mixture on the top and bottom buns. Add a patty to the bottom bun. Top with pepperoncinis. Add the top bun.