: A thick, pinkish buff fabric with coarse sand,
often with large air pockets.
Glaze: Usually unglazed, but sometimes has an internal
green or yellow glaze. The exterior exhibits a very soft
and thin white coating, which is being used as the
characteristic separating Seville olive jars from those
of Merida type.
Form: These are jars for shipping and storage, with three
general shapes. Goggin (1960) established a basic
typology still in use, designating the oblong shape as
Type A, the globular form as Type B, and the tapering
"carrot-shape" as Type C (Hurst et al. 1986:66). All have
a constricted neck and a thick rim, some of which have
been found with pitch-covered corks still in place
(Marken 1994:116). Underwater archaeology and documentary
evidence indicate the jars also had a woven casing, which
may have included a carrying loop, as seen on the later
Tuscan oil jars (Ashdown 1972:150;
Pleguezuelo-Hernandez 1993:48; Marken
1994:118-119).
Seville-type olive jars appear in the Americas by
1554, and with only subtle changes in form, continue into
the 18th century, with some variations being made as late
as 1839 (Marken 1994:105, 129-138). They are common on
17th-century Virginia sites and are found "through the
Americas and up to northwest Europe along both sides of
the North Sea . . . north to Bergen, Norway" (Hurst et al.
1986:66). Hurst also reports olive jars from the Pacific
Ocean (1995:46).
As large containers, olive jars transported a variety
of contents, including bullets, capers, beans, chick
peas, lard, tar, wine, olives in brine, and olive oil
(Goggin 1960:6; Pernambuca de Mello 1979:221). In the
16th century, they were sometimes also shipped empty,
accompanying barrels of wine (Deagan 1987:31). Empty jars
were also used architecturally in the Spanish colonies to
infill roof vaults and build walls (Deagan 1987:32;
Marken 1994:42).
The Virginia Company Records contain what is very likely a
direct reference to olive jars; in June 1623 Robert
Bennett acknowledged the arrival of "750 jarse of oylle"
from Spain (Kingsbury 1935:220). The exact size of this
shipment would depend on the type of olive jar used, and
perhaps luck. Richard Frethorne, writing for supplies in
1623, said: "oile. . .is verie good, but. . .there is
greate losse in leakinge" (Kingsbury 1935:60).
Volume measurements of examples from shipwrecks imply
Type A oblong jars were meant to hold the Castilian wine
arroba of 4.26 gallons, although two 1695 examples seem
to be for the Castilian oil arroba of 3.31 gallons
(Marken 1994:127). Late 16th-century Type B globular jars
appear to be half of an oil arroba (1.65 gallons), but
the early 17th-century sample (7 jars) shows an average
volume of about 1.56 gallons (Marken 1994:123). Type C
carrot-shaped jars in the sample (3 jars) had an average
volume of about 0.57 gallons (Marken 1994:123).
Bennett's 1623 oil probably came in Type A or B jars,
the forms most commonly found in Virginia, and
16th-century records show a preference for shipping oil
in one or one half arroba containers
(Pleguezuelo-Hernandez 1993:48). Presumably this was
olive oil; Smith lists "1 gallon of oyle" as part of the
"Victuall for a whole yeare for a man" (Barbour
1986:2:322). In Type A jars, Bennett would have received
about 2,482 gallons, and in Type B, about 1,237 gallons.
The troubles of 1622 and the contagion-ship Abigail had
reduced English Virginia to about 500 souls (Noel
Hume 1994:379), and even if new colonists in the 1623
supplies doubled that population, Bennett's single
shipment would still represent more than a year's supply
for the entire colony.
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