Monday, July 15 is the first day of the 2013-14 school year for children at three Atlanta schools -- Boyd, Centennial Place and Hutchinson elementary schools -- and the Elite Scholars Academy in Clayton County. RELATED | Year-round school begins Monday.
Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil: 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).
When you first put room temperature olive oil into a pan, it's green and vibrant- filled with vitamins and anti-oxidants. But as the temperature rises, all those nutrients are literally burned out of the oil, along with the color, and toxic fumes start to rise from the pan. People are inhaling this smoke every day when they think it's being healthy, but in reality, the smoke from heated olive oil is full of toxins, George tells me.