I usually keep a bottle of virgin olive oil and a bottle of sunflower oil in the kitchen. Different oils for different jobs. Sunflower oil doesn’t taste of much and can handle higher heat - not as high as avocado oil, but pretty close - whereas olive has that lovely flavour. I sometimes get sesame oil if I’m doing a lot of east Asian cooking, but only ever a small bottle. That stuff tastes too strong to be a general-usage oil outside of the cuisines that work with it.
I’m not personally too concerned about the health benefits of each one. It’s oil. I shouldn’t be having an excess of it no matter which sort it is.
“The big book of answers” as it was (jokingly) referred to in my childhood home. It was kept near the dinner table to settle arguments. It never settled them