I would consider saturated fat from coconut and palm oil as generally better than consuming refined oils from other plants like corn, soy, safflower, etc. This is because saturated fats are more resistant to oxidation compared to PUFAs, which those other oils are high in.

Olive oil, especially extra-virgin olive oil (EVOO), is a bit of a different product compared to other plant oils. EVOO contains mostly monounsaturated fat but also some PUFA. However, it also contains polyphenols which have been shown to almost always be beneficial to consume and I think outweighs the negative effects of any PUFA present in EVOO. In fact, the polyphenols probably prevent oxidation of the PUFA in the oil.