What is more viscous olive oil or cooking oil?

Cooking oil is generally less viscous than olive oil. Viscosity refers to the resistance of a fluid to flow. The higher the viscosity, the thicker and more resistant to flow the fluid is. Cooking oils, such as vegetable oil or canola oil, have a lower viscosity compared to olive oil. This means that cooking oils flow more easily and have a thinner consistency than olive oil. The viscosity of olive oil can vary depending on its composition and temperature, but it is typically thicker and more viscous than most cooking oils.