Don't worry too much about the low amounts. Develop cooking techniques to use less oil (non-stick pans, measuring out oil, etc), and switch between oils when you cook. I don't figure I'm eating enough fats to worry about it, as I don't eat meat and limit fish/seafood to once every week or two.

I use either butter or a butter/canola blend for most stovetop cooking and generally use an olive/canola blend for breadmaking, with the exception of pizza crust which is oil-free.