Amurca
Amurca is the bitter-tasting, dark-colored, watery sediment that settles out of unfiltered olive oil over time. It is also known as "olive oil lees" in English and Turtub in Jordan.[1] Historically, amurca was used for numerous purposes, as first described by Cato the Elder in De Agri Cultura, and later by Pliny the Elder.[2] Cato mentions its uses as a building material (128), pesticide (91, 92, 96, 98), herbicide (91, 129), dietary supplement for oxen (103) and trees (36, 93), food preservative (99, 101), as a maintenance product for leather (97), bronze vessel (98), and vases (100), and as a treatment for firewood in order to avoid smoke (130).[3] It has even been used as an astringent, which was called by the same name.[citation needed]
References
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- ↑ http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/H*.html#130.
External links
- More information on ancient uses
- Cato the Elder on Agriculture
- Olives in Antiquity (Smith's Dictionary, 1875)
- Forerunners of Pesticides in Classical Greece and Rome[dead link]
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