This antique French earthenware pot—often called a confit pot or olive jar—features the classic salt-glazed finish typical of 19th-century pieces. These vessels were traditionally used to store preserved foods such as cooked meats (confit) or olives, which were sealed and kept in larders or even buried for protection before refrigeration. Many of these pots originated in the Normandy region of France and date to the 1800s.
