Hmm this sounds extremely dubious to me! Do you know on what grounds they
base this claim? And what is their (scientific?) definition of
'digestibility'? It looks more like the percentage of fatty acids that each
oil has in common with olive oil - which has nothing to do with digestion.

I'm sure it looks good for marketing though!

Adrian

I came across the following table of digestibility for olive oil.

If olive oil is given a figure of 100% other oils are as follows:-
sunflower 83% peanut 81% linseed 79% sesame 57% and corn 36%

The figures come froma booklet on olive oil in Umbria. It is available
from:- Regione Umbria, Centro Direzionale Fontivegge, 06100 Perugia, Italy.
It is in English and Italian.

Cheers Brian Chatterton.