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).
Olive oil is also a source of at least 30 phenolic compounds [4], [5], [6], [7] and [8], many of which contribute to the resistance of olive oil to oxidative rancidity [9]. It has been found that a linear relationship exists between the phenolic content and oxidative stability of extra-virgin olive oil [10].