Many theory exists. I suppose that a great commercial interest is involved. Each of the more than hundred edible vegetable oils has some advantages and some disadvantages. I consider that is not correct to say good or bad oil. Also the technology and quality control are important. And also the taste, smell, traditional preferences, prices and desired uses of each person.
Olive oil is the healthier of the two. Olive oil is one of the healthiest oils, period.
Typically your polyunsaturated oils (corn) go rancid fast than more monounsaturated oils (olive), because polyunsaturated oils are more unstable. Saturated oils, though they have a reputation of being bad for you, are the most stable oils and, therefore, they keep much better. They also tend to have higher cooking temps. Typically your polyunsaturated oils (corn) go rancid fast than more monounsaturated oils (olive), because polyunsaturated oils are more unstable. Saturated oils, though they have a reputation of being bad for you, are the most stable oils and, therefore, they keep much better. They also tend to have higher cooking temps.
http://www.webmd.com/food-recipes/canola-oil
Olive oil holds heat better than vegetable oil. However, all types of cooking oils are susceptible to heat damage if they are left on a burner for too long.
depends on how much is used. but it is better than some vegetable oils.
Clear or light olive oil can be used the same way any other cooking oils can be used. Extra virgin , virgin and pomace olive oils cannot as they change flavor, taste, color and textures; and have lower smoke point temperatures than other oils.
Light olive oil IS olive oil. Different varieties and types of olive oil are used for different things, so one cannot say that a certain olive oil is better than another.
Due to the chemical composition of each of these oils (and oils in general), they are generally less dense than water
A beefy fart is that whose density is greater than its surrounding air
Pancake syrup is heavier than water because a lot of sugar is dissolved in it, olive oil is lighter than water (like all oils are).
I don't think so olive oil was just the common oil of that time and place.
"Light" olive oil will smoke less than "Virgin" olive oils and be fine for most frying purposes. If you want more flavor, you can use mid grade (virgin but not extra virgin), but be careful with the temperature. The highest grades are usually used for direct consumption such as in salad dressings.