They’re used a great deal in Mediterranean cuisine, as hors d’oeuvres, in salads, stuffings, sauces or dips such as tapenade and as an ingredient in main dishes.

In a world of dips, spreads, and charcuterie, dinners that start with hors d'oeuvres are reserved for special occasions. Unlike appetizers that require dipping, stacking, or building, hors d ...