What i'm expecting to see in my lifetime is first a better explanation of why PUFAs are deleterious, and only later an explanation for why olive oil historically was fine despite being 3x higher PUFA than, say, butter.

Another interesting Mediterranean question is how ancient aristocrats got fat at all in the first place. John Chrysostom, if I remember correctly, tried to explain this with the idea that the adipose tissue of fattened animals was indigestible, and therefore collected in the bodies of those who ate them. It's possible that eating fattened animals (especially pigs) only accidentally correlates with human obesity -- the Greeks highly prized walnuts, which are high in PUFAs. However, the standard fattening feed for pigs at the time was acorns, which are moderately high in PUFAs, and a 2021 study from Poland praises feeding acorns to pigs as a way of making them fatter, especially increasing MUFA and PUFA concentrations in their body fat. Walnuts and acorn-lard together might have been the culprit.