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Olla (Roman pot)
In ancient Roman culture, the ''olla'' (archaic Latin: ''aula'' or ''aulla''; Greek: , ''chytra'')〔K.D. White, ''Farm Equipment of the Roman World'' (Cambridge University Press, 1975), p. 176.〕〔.〕 is a squat, rounded pot or jar. An ''olla'' would be used primarily to cook or store food, hence the word “olla" is still used in some Romance languages for either a cooking pot or a dish in the sense of cuisine. In the typology of ancient Roman pottery, the ''olla'' is a vessel distinguished by its rounded “belly,” typically with no or small handles or at times with volutes at the lip, and made within a Roman sphere of influence; the term ''olla'' may also be used for Etruscan〔W.J. Gill and Rosalyn Gee, “Museum Supplement: Classical Antiquities in Swansea,” ''Journal of Hellenic Studies'' 116 (1996), p. 258 and plate III.〕 and Gallic examples, or Greek pottery found in an Italian setting.
In ancient Roman religion, ''ollae'' (plural) have ritual use and significance, including as cinerary urns.〔Entry on “olla,” ''Oxford Latin Dictionary'' (Oxford: Clarendon Press 1982, 1985 printing), p. 1246; David Noy, “‘Half-Burnt on an Emergency Pyre’: Roman Cremations Which Went Wrong,” ''Greece & Rome'' 47 (2000), p. 186.〕 In the study of Gallo-Roman art and culture, an ''olla'' is the small pot carried by Sucellus, by the mallet god often identified with him, or by other gods.
==Cookery==
''Olla'' is a generic word for a cooking pot, such as would be used for vegetables, porridge, pulse and such.〔White, ''Farm Equipment'', p. 176.〕 The 1st-century BC scholar Varro gives an "absurd" etymology〔White, ''Farm Equipment'', p. 178.〕 that derives the word for vegetables, ''olera'' or ''holera'', from ''olla''; although as a matter of scientific linguistics the derivation may be incorrect, it indicates that cookery was considered essential to the pot's function.〔Varro, ''De lingua latina'' 5.108.〕 Isidore of Seville said that the word ''olla'' derived from ''ebullit'', "it boils up," and describes a patera as an ''olla'' with the sides flattened out more broadly.〔Isidore, ''Etymologiae'' 20.8.1.〕 It was a word of ordinary usage, and does not appear in literary works by Vergil, Horace, and Ovid.
Unlike the ''aenum'' or cauldron, which hung over the fire from chains, the ''olla'' had a flat bottom for resting on a hot surface, though it might also be placed directly on logs or coals in rustic cookery.〔White, ''Farm Equipment'', p. 178, citing Martial.〕 The kitchen reconstructed at the House of the Vettii from Pompeii shows a large ''olla'' set on a tripod on the stove.〔White, ''Farm Equipment'', p. 179.〕
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