Hárshegyi Piroska: Kereskedők Sallában 2. (Zalalövő öröksége 4. Zalalövő, 2006)
Naturally, all these fish-based foods could further be mixed with water (Jiydrogarum) , oil (oleogarum) or wine (penogarutn). Here we have to mention that oyster was a popular and expensive food in the classical period as well. We have data on oyster-farms in the Bay of Naples, Corsica, the Adriatic Sea, Gallia and Britannia. An ostriaria, that is an oyster-farm, can be seen on the so-called Piombino jar, which depicts the seaside at Baiae with the incised inscription OSTRIARIA on it. How and in what this extremely sensitive food was transported, we do not know. Nevertheless, it can evidently be proved from the archaeological find material that they travelled to long distances. This is evidenced by oyster shells discovered during excavations (we know one at Salla as well similarly to Winden-am-See and Aquincum in Pannónia). An amphora was found in Novae. It had a Greek inscription, which contained the word AAMOZTPA, which can be translated as "salted, sliced oyster", so it must have been some kind of a garum prepared of oyster. These products were characteristically prepared in large quantities on the southern part of the Iberian Peninsula (Baetica and Lusitania) and in Northern Africa (Mauretania). We learn the prices from Diocletian's decree: it cost from 17 to 8 denariuses depending on the quality. Fruits N aturally various exotic fruit could also be transported in amphoras, not only liquids. The most convincing evidences are the inscriptions painted on the amphoras and sometimes organic materials can support it. Amphoras in which olive was transported occur at Pannonian sites (Schörgendorfer's type 558). About half of the inscriptions tell of the amphora contained just ripened olives (oliva alba) or fully ripened ones {oliva nigra). The attribute excellens can usually be found in these inscriptions which indicate that the content is a high quality product. We can generally meet the attribute ex dulcis as well, which refers to the use of the olive in a recipe. Columella wrote in details about ways of preparing and preserving it. He distinguished e.g. oliva alba ex muria (green olive in fish sauce) and oliva alba ex dulcis (green olive preserved in must, wine or honey). It means that olive was preserved and consumed in green and ripe black state, salted or sweetened. An amphora type (Dressel's type 21-22), which has not been found in Salla but a few items occurred in Pannónia, contained preserved cherries, apples or plums. Very small amphoras were also produced (Camulodunum type no. 189), in which dates were exported
