Built to hold something essential. This 19th century French grès pot, an earthenware olive oil jug often called an olivier, was once a working vessel in a provincial kitchen where oil was stored cool and close at hand for daily cooking. Its generous rounded body, narrow neck, and small loop handle were shaped for practicality, while the high fired clay created a dense, durable surface suited to storing precious liquid. Sylvie loves it as a sculptural statement on a console or table.
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