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. Historically, amurca was used for numerous purposes, including as a building material, pesticide, herbicide, and even as an astringent, which was called by the same name. According to Marcus Cato, firewood treated with "crude" amurca burns smokelessly.
- Janakat, Sana M.; Fwzieh Hammad (January 23, 2013). "Chemical Composition of Amurca Generated from Jordanian Olive Oil". J Nutr Food Sci 3 (2): 186. doi:10.4172/2155-9600.1000186. Retrieved 30 August 2013.
- Pliny, John Bostock; Henry Thomas Riley (1856). The Natural History of Pliny: Amurca of Olives - Twenty-one Remedies. p. 486.
- Ancient and Modern Day Pest Control
- More information on ancient uses
- Marcus Cato on Agriculture
- Olives in Antiquity (Smith's Dictionary, 1875)
- Forerunners of Pesticides in Classical Greece and Rome
This article incorporates text from a publication now in the public domain: Chambers, Ephraim, ed. (1728). "article name needed". Cyclopaedia, or an Universal Dictionary of Arts and Sciences (first ed.). James and John Knapton, et al.
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