The deposits of reddish impasto “olle”: Archaeological reality and possible interpretations

Abstract

For a long time, reference has been made to the so-called "giacimenti a olle rossicce", hypothetically linking them to salt production through briquetage or some treatment with salt for specific products. This interpretation of this class of archaeological artifacts has been accepted by many scholars without rigorous analysis. However, the hypothesis of using medium-large “olle” for salt production by boiling brine is not supported by evidence in sites where briquetage is certainly present. Conversely, the distinctive elements of briquetage are entirely absent in our deposits of reddish “olle”. The intentional breakage of containers has never been demonstrated archaeologically and contradicts the results of some experiments. Finally, color does not seem to be a significant aspect.

The coarse pottery in question, locally produced, was intended for on-site use both as a container for cooking or treating specific products and for storing these products, and probably the salt obtained by natural evaporation. Ultimately, these containers were filled for delivery to carriers or end consumers.

The sudden increase in "reddish olle deposits" along the mid-tyrrhenian coasts during the initial period of the Early Iron Age corresponds to the consolidation phase of proto-state units in Etruria. Subsequent trade now occurs along radial lines connecting central hubs to peripheral functional settlements, located at border nodes or along the coast. In this scenario, salt must have assumed central importance, meeting the needs of internal territories and its use in coastal sites for the preservation industry.

From the moment the urban and statal system enabled the organization of maritime traffic in a stable and propulsive manner, a significant destination for food preparations, treated or not with salt, and certainly handled in clay containers that often facilitated their preparation in coastal installations, was the supply of food on board for the nutritional needs of the crews.