Data collection. Data collection is huge in special education. I need to be able to validate everything I do and make sure it coincides with everything in the studentâs IEP. If I say a child is still struggling in a certain area, I need proof to back up my claim.
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ÂºF or 210ÂºC) is well above the ideal temperature for frying food (356ÂºF or 180ÂºC).
In my opinion, it should be against the law to call mixtures of grades of olive oil, 100% pure, or pure olive oil. If anything, refined olive oil should be called what it is, (Refined olive oil) As has already been mentioned, light and or refined olive oil has the same caloric content as virgin or extra virgin olive oil. The fat content is identical.