The whole extra virgin olive oil thing is weird anyway, other vegetable oils have (probably) better health profiles and a more neutral flavor profile (people aren't just buying it for their salad).
I'm not really aware of any reason to prefer monounsaturated fats vs polyunsaturated fats (and other oils beat olive oil on unsaturated vs saturated).
My understanding is that the polyunsaturated fat in virtually all vegetable oils are omega-6 fatty acids, which we consume way too much of relative to omega-3 fatty acids (which are also technically polyunsaturated but which are not present in any significant quantity in such cooking oils), and the huge quantities of omega-6 that almost everyone consumes is believed to increase our risk of numerous diseases, including cancer. Monounsaturated fat, the primary beneficial constituent of so-called Mediterranean diets, and especially the specific monounsaturated fat called oleic acid, is protective against cancer, reduces LDL (bad cholesterol), and possibly raises HDL (good cholesterol).