Beef Tallow vs Olive Oil
Beef Tallow wins on seed oil PUFA: about 3% of its fat versus roughly 10% for Olive Oil, around 3x less per spoonful.
Per tablespoon that is an estimated 0.4g of PUFA against 1.4g. Values from USDA oil composition data, method on the methodology page.
| Beef Tallow | Olive Oil | |
|---|---|---|
| PUFA share of fat | ~3% | ~10% |
| Est. PUFA per tablespoon | ~0.4g | ~1.4g |
| Type | animal fat | fruit oil |
| Seed oil? | no | no |
Beef Tallow
Rendered beef fat, the classic American fry medium before the 1990s. Mostly saturated and monounsaturated fat, very stable at fryer heat.
A short list of chains discloses tallow fryers. See Tallow Watch.
Olive Oil
Pressed from olives (a fruit, not a seed), about 10% PUFA and mostly the stable monounsaturated fat that high-oleic seed oils try to imitate.
Named by some Italian and Mediterranean kitchens for finishing. See chains cooking in butter or olive oil.
Restaurants that cook with beef tallow
48 restaurant chains we track name beef tallow in their cooking oil information.
Restaurants that cook with olive oil
58 restaurant chains we track name olive oil in their cooking oil information.
Frequently asked
Which has less PUFA, beef tallow or olive oil?
Beef Tallow carries less polyunsaturated fat: an estimated 3% of its fat versus about 10% for olive oil, per USDA oil composition data.
How much PUFA is in a tablespoon of beef tallow?
Roughly 0.4g of PUFA per tablespoon, since a tablespoon of oil carries about 14g of fat and beef tallow runs about 3% PUFA.
Which is more stable for frying, beef tallow or olive oil?
Beef Tallow is more stable: about 3% of its fat is polyunsaturated, against about 10% for olive oil, and polyunsaturated fat is the part that breaks down fastest under heat.
Is beef tallow or olive oil a seed oil?
Beef Tallow is not a seed oil. Olive Oil is not a seed oil.
More matchups
Or work out any amount with the PUFA calculator.