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<pre>My archeologic experience is 3 - fold

¥ Visiting ancient sites such as the Colloseum in Rome, Olympia,
Epdavros in Greece, Knossos in Crete, Agrigento in Sicily and Troy in
Turkey.

¥ Having a fish meal with a famous Professor in Athens - who asked me
why olive oils from different regions gave the fish a different flavour
and what influence did fish have on olive oil flavour.

¥ I have visited ancient cave sites in the northern parts of Australia
whereour indiginous people have left their mark by the way of cave
drawings.

regarding applying aromatics to the skin and other body parts - there
are many aromatic oils and substances - just check in the bible. Even
today people are experimenting with the rubbing of foodstuffs to the
skin - eg avacado, almond , walnut, apricot oils let alone ice-cream,
peaches and yoghurt.

So what did the ancients do? I am sure they would have worked out how to
make waters - rose and lavendar, the process of sublimation - camphor,
menthol and tyme. extraction with alcohol - just think of the greek
retsina wine which is rich in resins!

Getting to the point - olive juice would have to be one of the easiest
of juices to obtain. Just rub a ripe olive between the fingers. One must
not forget also that olea europaea as we know it today is at the end of
a long lineage. There are other oles and each of these would have fruit
and a different oil. Also the wild olive has fruit and I have read
somewhere that the oil is much more aromatic (accepatable?) than that
from the current olive. What more aromatic means is also debateable - it
may have been more pungent - Sandalwood is an accepatble oil, but it is
an aquired aromatic.

Not much fact, but this may trigger the imagination for some new thought
by the archeologists.


Stan Kailis
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