Why is olive oils better for cooking

Just for ur info, all oil contains the same fat content: 14 grams of fat per tablespoon. It is the saturated fat content that varies. Some claim that certain oils r better for you. I like to agree with Dean Ornish on this subject- no oil is good for you. It all contains fat, & the disadvantages of oil outweigh(literally) the advantages. Just thought u might like to know!
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Type of Oil or Fat Saturated Mono
unsaturated Poly
unsaturated Smoke Point[1] Uses
Butter 66% 30% 4% 150 °C cooking, baking, condiment, sauces, flavoring
Ghee, clarified butter 65% 32% 3% 190 °C deep frying, cooking, sauteing, condiment, flavoring
Canola oil 6% 62% 32% 238 °C frying, baking, salad dressings
Coconut oil 92% 6% 2% 177 °C commercial baked goods, candy & sweets, whipped toppings, nondairy coffee creamers, shortening
Corn oil 13% 25% 62% 236 °C frying, baking, salad dressings, margarine, shortening
Cottonseed oil 24% 26% 50% 216 °C margarine, shortening, salad dressings, commercially fried products
Grape seed oil 12% 17% 71% 204 °C cooking, salad dressings, margarine
Lard 41% 47% 12% 138-201 °C[2] baking, frying
Margarine, hard 80% 14% 16% 150-160 °C[3] cooking, baking, condiment
Margarine, soft 20% 47% 33% 150-160 °C cooking, baking, condiment
Olive oil 14% 77% 9% 190 °C frying, cooking, salad dressings, condiment
Palm oil 52% 38% 10% 230 °C cooking, flavoring, vegetable oil
Peanut oil 18% 49% 33% 231 °C frying, cooking, salad oils, margarine
Safflower oil 10% 13% 77% 265 °C cooking, salad dressings, margarine
Soybean oil 15% 24% 61% 241 °C cooking, salad dressings, vegetable oil, margarine, shortening
Sunflower oil 11% 20% 69% 246 °C cooking, salad dressings, margarine, shortening

1. ↑ The smoke point of oils depends primarily on their free fatty acid content (FFA) & molecular weight. Through repeated use, as in a deep fryer, food residues or by-products of the cooking process will accumulate within the oil & lower its smoke point. The values shown in the above table must therefore be taken as approximate, & r not suitable for accurate or scientific use.

1. ↑ The smoke point of margarine varies depending on the types of oils used in its formulation, but can be generally assumed to be similar to that of butter.

Olive oils do not have more fat in them..a tablespoon of fat is a tablespoon of fat..they may be better for you healthwise because of the types of fat that they are made of.but they are definitely not the best type to cook all foods in.some oils can have very pronounced flavours

Well, it can be from a nutritional standpoint, but nutrition is not all that pleases us. We love flavor too. For some foods, you might enjoy the taste of corn oil, peanut oil, or soy oil better than olive oil.

What is ''better'' is that which serves YOUR purposes.

It is said to be healthier.

more fat than.?
its soooo much better than butter or lard in the fact that the saturated fat is much lower (bad fat) and has poly and mono unsaturated fat (good fat)