Hors d'œuvres dish

The hors d'oeuvre dish is generally used for the presentation of vegetables or sauces, at the aperitif or at the beginning of the meal. It is naturally decorated by the grain of the tree. Present on all the sides of coast of the Mediterranean, the introduction of the olive tree in Provence goes back to the landing of the Phoenicians who founded Marseille 600 years before J.C. The olive tree, which lives for many centuries, only reaches its maturity after 35 years. Its wood, hard and veined, allows the sculpture of superb decoration and and particularly resistant kitchen objects.