Little finger food appetizers are common to many cultures. There is a lot of overlap. Between the relish trays of the American South and French crudités which are often associated with charcuterie and whatever Italians call their groaning boards. For the latter I can only offer, again:
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I certainly remember celery, carrots, cornichons, and black olives. I first encountered green olives stuffed with pimentos on a relish tray (five years old? six?). Probably refrigerator pickles and watermelon pickles as well.
