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American southwest

Among Southwestern Native American tribes, ollas used for storing water often have narrow necks to prevent evaporation in the desert heat. Ollas also refer to basketry of the area with bulbous bodies and narrow necks. Olla baskets are particularly common among the Western Apache, Shoshone, and Yavapai. The olla is used by the Kwaaymii people, among many others, for cooking, storing water, serving meals and even nursing infants.[1]

Description

An Olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other culinary uses. Ollas have a short wide neck and a wider belly, resembling beanpots or handis. The word olla comes from the Latin aulla, meaning pot, via Spanish.

Other uses of the word Olla

* Tamal de olla, large Panamanian tamale that fills the baking pan in which it is cooked * Olla, Louisiana, United States, a town in La Salle Parish * Olla (beetle), a ladybird beetle genus * Hebban olla vogala, the first 3 words of an old fragment of Dutch discovered in 1932 in the margin of a Latin manuscript * OLLA, acronym for a large european research project, and stands for Organic Leds for Lighting Applications

Rome

Ollas were used by the ancient Romans (see Olla (Roman pot)) for cooking and storage.

Spain

In Spain and Galicia, a popular dish cooked in an olla, Olla podrida (literally "rotten pot") dates back to the Middle Ages.

Use in irrigation

Because an unglazed olla will seep water through the vessel walls, ollas can be used for irrigation as well as cooking purposes. The olla is buried in the ground next to the roots of the plant to be irrigated, with the neck of the olla extending above the soil. The olla is filled with water, which will gradually seep into the soil to water the roots of the plant. This technique, introduced to the Americas by Spanish settlers, is now making a comeback in the American West. [2]

Use in refrigeration

The olla is also useful for keeping water cool. When an unglazed olla is filled with water, the water permeates the clay walls of the vessel, causing the olla to "sweat". The evaporation of the sweat cools the olla. Many ranches in the American Southwest adopted the policy of hanging an olla from a rope on the verandah in the sunshine. Several hours after being hung in the hot sunshine the contents would be cold enough to keep butter and milk safely cold [3].