amphora

Back and forth from Libya to the south, to Sicily and Rome to the east, sail-driven merchant vessels carried olive oil, cheeses, charcuterie and wine often stored in massive terra-cotta amphoras.

The arak is then rested for several months in locally made clay amphora—clay pots traditionally used for arak production in a region where oak was scarce.

Some of the blend spent some of that time in cement egg-shaped vessels and terra-cotta amphorae.

And by the time the last American troops pulled out in 2011, the Iraqi amphora might not have looked like new.

The first vase in the engraving on the following page, which is exactly the shape of the classic amphora, is over three feet high.

Two slaves carrying a great amphora hanging from a pole swung between their shoulders, stopped near them a moment to rest.

Flies buzzed about their heads in clouds; an amphora of water stood within their reach.

By this point the amphora was fastened into the soft earth, or the holes in the tap-room counters specially intended for them.

Here allusion is made to a hole in the stone floor designed to secure the amphora.