One squally day or stormy night about 1,700 years ago, a boat carrying hundreds of amphorae of wine, olives, oil and garum – the fermented fish sauce that so delighted the ancient palate – came to grief during a stopover in Mallorca.
The merchant vessel, probably at anchor in the Bay of Palma while en route from south-west Spain to Italy, was quickly swallowed by the waves and buried in the sands of the shallow seabed.