1 (10-ounce) box of breadsticks, crostini, or crackers
1 cup niçoise or kalamata olives
1/2 cup cornichons (or sweet or dill pickles)
1 (6-ounce) jar marinated artichoke hearts, drained
1 (12-ounce) jar pickled vegetables
1/2 cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
1 pear or apple, sliced
1/2 cup dried apricots, figs, or dates
1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
1/2 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Fresh rosemary sprigs
1/2 cup Dijon mustard
Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.