Amurca is theLatin name for the bitter-tasting, dark-colored, watery sediment that settles out ofunfiltered olive oil over time. It has been known in English as "olive oillees"[1] and recently as "olive mill waste water (OMWW)".[2] Historically, amurca was used for numerous purposes, as first described byCato the Elder inDe Agri Cultura, and later byPliny the Elder.[3] Cato the Elder mentions its uses as abuilding material,pesticide,herbicide,dietary supplement foroxen and trees, foodpreservative, a maintenance product for leather,bronze vessel, andvases, and as a treatment for firewood in order to avoid smoke.[4]
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This article incorporates text from a publication now in thepublic domain: Chambers, Ephraim, ed. (1728). "Amurca".Cyclopædia, or an Universal Dictionary of Arts and Sciences (1st ed.). James and John Knapton, et al.
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