Amurca
Template:Short description Amurca is the Latin name for the bitter-tasting, dark-colored, watery sediment that settles out of unfiltered olive oil over time. It has been known in English as "olive oil lees"[1] and recently as "olive mill waste water (OMWW)".[2] Historically, amurca was used for numerous purposes, as first described by Cato the Elder in De Agri Cultura, and later by Pliny the Elder.[3] Cato the Elder mentions its uses as a building material, pesticide, herbicide, dietary supplement for oxen and trees, food preservative, a maintenance product for leather, bronze vessel, and vases, and as a treatment for firewood in order to avoid smoke.[4]
References
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- ↑ Sana Janakat et al., "Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens" in Food Science and Technology [Campinas] vol. 35 (2015) pp. 259-265
- ↑ Jose Antonio Morillo-Pérez et al., "Bioremediation and biovalorisation of olive-mill wastes" in Applied Microbiology and Biotechnology vol. 82 (2009) pp. 25-39; Giulia Crouch, "‘Nonna Caterina was right’: olive oil wastewater heralded as new superfood" in The Guardian (24 August 2024)
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