Can oils be purely saturated or unsaturated?

Oils are always a mixture of fat types. There is no such

thing as an oil that is purely saturated, purely
monounsaturated, or purely polyunsaturated. There is
saturated fat in the very best cooking oil you will ever
buy! But in most cases, there is not more than 20%, and
most plant oils will contain at least 75% unsaturated fat.
The only common exceptions I know to this rule are
coconut oil and palm oil, which contain about 75% and
50% saturated fat, respectively.
Once you get into the unsaturated contents of a cooking
oil, you find very different balances of monunsaturates
and polyunsaturates. Olive oil (about 77%
monounsaturated), avocado oil (about 68%
monounsaturated) and canola oil (about 60%
monounsaturated) are unusual in their high level of
monounsaturates. For plant oils, they are relatively low in
polyunsaturates and less susceptible to heat and oxygen
damage for this reason. Despite its very high
monounsaturate content, I still don't like cooking with
olive oil because its phytonutrient contents (for example,
its polyphenols) are just too delicate.
At the other end of the spectrum, you'll find oils like
sunflower, safflower, corn, and soy to contain at least
60% polyunsaturates. This high polyunsaturate content
makes these oils especially susceptible to heat and
oxygen damage. If you insist on cooking with these oils, I

recommend that you select the high-oleic versions of

these oils to gain a little more protection from heat
damage.