from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Southwestern U.S. A rounded earthenware pot or jar, used especially for cooking or for carrying water.
- n. An olla podrida.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a cooking-pot or earthenware jar used in Spain and Spanish-speaking countries
- n. A pot used for cooling water by evaporation in Latin America.
- n. A cinerary urn in ancient Rome.
from the GNU version of the Collaborative International Dictionary of English
- n. A pot or jar having a wide mouth; a cinerary urn, especially one of baked clay.
- n. A dish of stewed meat; an olio; an olla-podrida.
from The Century Dictionary and Cyclopedia
- n. In Spanish countries, an earthen jar or pot used for cooking and other purposes, or a dish of meat and vegetables cooked in such a jar.
- n. An olio.
- n. A large porous earthenware jar or jug in universal use in the southwestern parts of the United States and Territories for holding drinking-water, which is kept cool by the evaporation of moisture through the substance of the jar.
- n. In archaeology, a form of vase more properly called stamnos.
- n. A favorite Spanish dish consisting of a mixture of all kinds of meat, cut into small pieces and stewed, with various kinds of vegetables.
- n. Hence— Any incongruous mixture or miscellaneous collection.
- n. Same as ola, olay.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. leaf or strip from a leaf of the talipot palm used in India for writing paper
She missed what she called the olla-podrida phrases to which she had always been accustomed; and in her desire to behave with propriety, there was an unwonted sense of constraint.
Unlike the ancient pottery of the area, this "olla" is of dab and wattle construction.
The Spanish used a clay container called la olla, the Spanish word for pot.
Cafe de olla is a Mexican hot beverage brewed from dark-roasted coffee beans, piloncillo (a Mexican dark-brown sugar) and cinnamon.
The cinnamon flavored café de olla is particularly popular at night.
This means that the hostess and any female helpers do not join the family and guests until the final brandies are "salud-ed" and the strong, sweet café de olla is being stirred with a generous shot of Kahlua.
A traditional Mexican favorite, café de olla is made by pouring ground coffee into boiling water, letting it steep, straining and adding cinammon and piloncillo.
He reserves a place of honor for the all-inclusive Spanish stew known as olla podrida and includes a Catalan recipe for spit-roast partridge.
When cold a few ounces of a ferment called "fu-fud" are sprinkled over it and thoroughly stirred in; all is then put in an olla, which is tied over and set away.
But natural refrigeration find its best illustration in the arid regions of the southwest by the use of an olla, which is a vessel made of porous pottery, a stout canvas bag or a closely woven Indian basket.
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