Questions:

1. ‘Olive oil is good for you’ (True/False)

2. ‘Light’ olive oils are more palatable than ‘extra virgin‘ olive oil. Extra virgin olive oil has a strong smell and taste’ (True/False)

3. ‘Real extra virgin olive oil should have sediment at the bottom of the bottle.’ (True/False)

4. ‘Italy is the world’s largest producer of olive oil’ (True/False)

5. ‘The best olive oil comes from Italy’ (True/False)

6. ‘Large brands sell olive oil for less because they buy in large bulk quantities’ (True/False)

7. ‘If is says ‘extra virgin olive oil’ on the label - it must be true’ (True/False)

8. ‘Pure’ olive oil is good quality’ (True/False)

9. ‘Olive oil’ after a time needs to be refrigerated’ (True/False)

10. ‘Olive oil good for frying’ (True/False)

Answers:

1. True. Studies have revealed that real extra virgin olive oil has the following health benefits: anti-inflammatory, protect against bowel, breast and colon cancer, fight heart disease, prevent wrinkles, reduce blood pressure.

2. False. By definition the taste and aroma of real ‘extra’ virgin olive oil is ‘irreproachable’. Any olive oil product with a overpowering smell or taste is not ‘extra’. ‘Light’ olive oils are refined oils with a very small amount of virgin olive oil mixed in. The smaller the amount of virgin olive oil mixed in the ‘lighter’ the oil.

3. True (sometimes). Extra virgin olive oil is a natural product, the amount of sediment will depend on many different factors. Extra virgin olive oil can be passed through a clay-cellulose filter which will remove most of the sediment. Remaining sediment may be absorbed by the olive oil or collect at the bottom of the bottle.

4. False. Spain is by far the largest producer of olive oil.

5. False. Olive oil is classified by quality not geography. ‘Extra virgin’ is the highest quality of olive oil regardless of origin. Italy produces more than it consumes, most of what is sold as ‘Italian’ olive oil is imported and packed in Italy, then resold as Italian.

6. False. Olive oil pricing is commodity based. Bulk quantities are already factored in to the commodity pricing. The only way to reduce the price is to mix the oil with cheaper oils.

7. False. In the olive oil business the ‘F’ stands for ‘Fraud’. Fraud is a major problem. Any olive oil you purchase should look, smell and taste like olive oil. The price should be commensurate with commodity pricing. If it is too cheap - it’s not olive oil.

8. False. As far as olive oil is concerned ‘Pure’ is a misnomer that actually means ‘impure’. Olive oil sold as ‘pure’ is refined by a heat and chemical process. It is not natural and should not be confused with ‘virgin’.

9. False. Olive oil should not be refrigerated. Cold temperatures will cause the oil to go cloudy. Olive oil should be stored out of direct sunlight. Real extra virgin olive oil will maintain it’s properties for many months.

10. True. Olive oil is the most stable of oils, it resists temperatures of 320

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The new American tea culture places high value on stress reduction (perhaps partially attributable to the relaxing properties of L-Theaninea natural amino compound occurring in tea), product purity and exotic teaware and other brewing accessories (the after-market for tea accoutrements is substantial compared to espresso-based drinks).

Until the boom in Ready To Drink teas (circa 1990-95) made tea drinking simultaneously easy , fashionable with colorful and appealing packaging, and healthy (a no/low calorie, antioxidant-rich alternative to carbonated beverages), tea sales in America were sleepy at best. Annual retail sales had not reached $1 billion prior to 1990 and tea producers were simply uninspired.

Snapple, Arizona Iced Tea and a handful of other specialty Ready To Drink teas catapulted the entire loose leaf tea category into double-digit growth while whetting appetites on Wall Street.

Increasing interest from America’s 76 million baby boomers just beginning to embrace tea as a health-promoting product for the entire family is laying a solid base for loose leaf tea.

This exceptionally health-conscious demographic is starting to explore loose leaf tea culture through brewed tea beverages, tea-based skincare products and neighborhood caf

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Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In the ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.

To stay on the right side of the law, you need to get yourself a license if you are 14 and over. The licenses are not that expensive (call the local chamber of commerce for prices) and they are available for three day or year long. This is for both in-state and out-of-state residents.

Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It’s pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forths inches across the back of the shell, not including the points, consider him dinner!

Now, the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited (use chicken, fish, turkey, etc) rings or pots into the water, wait about 5 - 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.

Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven!

Tony Thomas is owner and web designer of Romantic Oregon Coast Vacations (http://romantic-oregon-coast.com)

[tags]dungeness crab, oregon coast, crabbing, catching crab, crab traps, pacific northwest, seafood, crab,[/tags]

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