Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety.
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DOI: 10.1002/jsfa.10660
Abstract: BACKGROUND The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous… read more here.
Keywords: spanish olive; variety; olive varieties; autochthonous variety ... See more keywords
Spanish olive jars in Campeche: Preliminary chemical characterization and provenance identification of early modern transport vessels in the Yucatán Peninsula (Mexico)
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DOI: 10.1016/j.jasrep.2016.10.007
Abstract: Abstract Olive jars, also known as botijas , were used during the early modern period to ship products between Spain and its colonies. Studies of their provenance allow direct insight into the commercial networks that… read more here.
Keywords: olive jars; spanish olive; peninsula mexico; early modern ... See more keywords
Standardization and units of measurement used in pottery production: the case of the post-medieval botijuela or Spanish olive jar made in Seville
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DOI: 10.1080/00794236.2020.1750145
Abstract: SUMMARY: The aim of this paper is to determine the degree of standardization of pottery production and the units of measure that regulated their production. The group chosen to test this methodology is known as… read more here.
Keywords: methodology; standardization; production; spanish olive ... See more keywords