When eating a lot of eggs, I don’t wind up taking olive oil, but certainly don’t seem to do the worse for it. Quite the contrary actually.
It occurred that it would be worth finding out what the oleic acid (the principal MUFA in olive oil) content of eggs is. I suspected that probably one gets plenty of oleic acid simply from eating a lot of eggs, thus obviating the main purpose of consuming olive oil.
It turns out that eggs are very rich on oleic acid. One source gives an example percentage value of about 45% of the total lipid content.
So in other words, 12 eggs with 480 calories from fat thus contains about 216 calories of oleic acid, or about 24 grams. By comparison a tablespoon of olive oil contains about 10 grams of total monounsaturated fats.
So 12 eggs is comparable in terms of MUFA content to about 2.4 tablespoons of olive oil.
While the optimal amount of oleic acid may be somewhat greater than this, one is hardly terribly low on oleic acid either with this amount of eggs.
And there’s always 18 eggs per day.
So it does seem that if consuming plenty of eggs, omitting olive oil so as to save on the calories from that does wind up making sense.