For saturated fats, the story pretty much ends there but not for unsaturated fats.

But olive oil is mostly unsaturated fat, and it has no trans fat at all.

Many studies have shown that unsaturated fats, particularly monounsaturated fats, are best in the human diet.

Now, most unsaturated fats are good for you, while saturated fats are bad for you in excess.

The carbons double bond with each other so that fewer hydrogen can fit and we call this unsaturated fat.

Fatty acids with only single bonds are called saturated, and those with one or more double bonds are called unsaturated.

They're also terrible for your health, by far worse than saturated fat, even though technically they're a type of unsaturated fat.

Not so fast, unsaturated fat has a lower melting point and so its natural state is less solid, like vegetable oil.

Saturated and some trans fats are typically solid at room temperature (such as butter or lard), while unsaturated fats are typically liquids (such as olive oil or flaxseed oil).

Fatty acids are considered the monomer in that case, and may be saturated (no double bonds in the carbon chain) or unsaturated (one or more double bonds in the carbon chain).

Trans fats are a type of unsaturated fat with trans isomer bonds these are rare in nature and in foods from natural sources they are typically created in an industrial process called (partial) hydrogenation.

But there are no hard and fast rules about how small a serving can be, and, that means, you'll have to rely on seeing those key words, partially hydrogenated, because that's how trans fats are made, by partially hydrogenating unsaturated fats.

Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length.