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).
Here, I used baby artichokes, and fried them in both canola oil and extra-virgin olive oil. The frying in this recipe is a two-step process, first at a lower temperature, around 300Â°F or so, until the hearts are tender, and then at 350Â°F, right up in olive-oil smoke-point territory, to crisp and brown them.