Flavored olive oils are all the rage lately.  The varieties are almost endless and very creative as well.  Here is a twist on the traditional cocktail cheese and cracker fare.  Round up some different varieties, have bread cubes, as pictured here, or bruchetta toasts.  Pour the oils into small dipping dishes.  Have extra olives and crudités as well, such as cornichons, figs, or hard salami.  Have a clever display to entice sampling. Remember different heights and containers make for a pleasing visual.