Chemically speaking, these are molecules derived from the natural esterification of Cooking oil is purified fat of plant/animal origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils). Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Fat in Olive Oil The favorite choice for the term "Olive Oil" is 1 tablespoon of Olive Oil which has about 14 grams of fat . Replace some of your saturated fats from animal foods with unsaturated fats from plant oils; that practice, per research, appears to promote health. Polyunsaturated fats are higher in omega-6 fatty acids that cause inflammation (find out more about inflammation here). Triacylglycerols are the major energy reserve for plants and animals. Saturated fats are extremely healthy, while polyunsaturated fats are the undesirable fats we should avoid. Remember that monounsaturated fats are still associated with good health, so olive oil consumption—relative to saturated fat intake—is beneficial. Butter has a more desirable omega-3 to omega-6 fatty acid ratio. The total fat, saturated fat and other fats for a variety of types and serving sizes of Olive Oil … Fats and oils are deemed beneficial or not by how much saturated and unsaturated fat they supply. Although all fats have the same amount of calories, some are more harmful than others: saturated fats in particular.