Olive jugs bearing the name of this commune are typically large—more than three feet in height—with a shape much like the Mediterranean fruit they often carried. Pottery of this size was not crafted on a wheel but rather by using an ancient technique called the rope-thrown method. After winding ropes around a wooden framework, artisans applied wet clay to the outside, smoothing the surface and waiting for the formation to dry prior to removing the inner structure, which left a beautiful horizontal pattern inside. The interior and neck were then glazed before firing in order to protect the terra-cotta from absorbing any oil it might store.
Text Leslie Bennett Smith
Photography Mac Jamieson
Styling Melissa Sturdivant Smith