Thank you for your reply. However, I believe I need to clarify my question.
When making soap with olive oil, an unsaturated oil, the resulting soap does not spoil, become rancid, oxidize. However, all other soaps I've made using unsaturated fats and oils become oxidized. Olive oil seems to be behaving like a saturated fat or oil. I'm trying to find out why.
I'm also curious about the saponification process. When using a mixture of fats and oil, some saturated, some unsaturated, does the hydrolysis first, or more readily, take place between the NaOH and saturated fats? I'm wondering if the NaOH has a preference and will break the single chemical bonds of the saturated fatty acid chains before choosing to break the double chemical bonds of the unsaturated fatty acid chains. Not that the preference would be compared to choosing a mate, but comparable to ionic attraction.
If the NaOH is attracted to the single bonds of the saturated fats, will these fats be saponified first or more extensively, leaving unsaponified unsaturated fats in the resulting soap?