Olive oil at the bottom of the sea

/ by

1800 years old but still young at heart - thanks to a secret of the ancient Romans. Archaeology often helps us resolve unusual dilemmas. The discovery of a Roman galley off the coast of the Spanish island of Majorca a few months ago, that probably sank III century A.D., has helped enabled reveal an authentic gold mine of gastronomy.

Not coins or precious stones but wine, olive oil and garum, the typical seasoning of fermented fish popular in the Roman era. The sea help preserve the amphorae in perfect condition. The temperatures at depth in the sea and the absence of oxygen did the rest.
Once this wine and food "booty" was brought to the surface, researchers discovered that the contents of the amphorae were virtually intact, thereby making it possible to study three typical foods from the Roman period.
Researchers claim that the olive oil in the amphorae was in almost perfect condition and could still be consumed even after 1800 years. The olive oil was preserved in typical Roman jars designed to ensure maximum product conservation. The secret consequently lies in oval-shaped clay jars with two handles and a narrow neck. The narrow neck precisely helps ensure a perfect seal, so that olive oil did not lose its properties and could be transported anywhere by sea or by land.

Share the post

Tags: Evoo & Food News, blog, healthyfood, oliveoil, wine