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Mono- vs polyunsaturated fat composition of refined olive oil

I’m trying to learn more about which cooking oils have a lot of monounsaturated fat vs polyunsaturated fat. EVOO famously is composed mostly of the former, but what about refined olive oil (usually sold as simply “olive oil” or “olive oil for sautéing and grilling”). I tried googling it but a lot of the results didn’t clearly specify whether they were talking about EVOO or not.

Does anyone know how it compares to something like grapeseed oil in terms of proportion of polyunsaturated fat?

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Answer

Unless the olive oil has been adulterated with other polyunsaturated oils (not unusual in olive oils - there’s a lot of fraudulent olive oil), then the mono and poly difference is built into the molecular structure (carbon bonds) of the oil and would not change. You’d have to research the ingredients.

I try to stick to monounsaturated oils more and use walnut oil for a lot of high heat purposes, although I haven’t had my EVOO smoke.

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