This is a weird thing to call out since olive oil isn't a seed oil. Is the point that patients are confused? Does the author (a purported dietitian) not know this himself/herself?
According to https://www.imarcgroup.com/united-states-olive-oil-market
10% of olive oil in the US market is refined using the same hexane process as canola or soybean oil, and another 15% is refined using other chemical processes.
It's not a seed oil but for many people concerned about ultra processed food including refined oils, it's not the "seed" part but the "refined" part that's the issue, and specifically how it is refined.
Though there is also a concern many have about cooking unsaturated fats at very high temperatures causing oxidation/rancidity/free-radicals and thus oxidative stress which is a primary driver of disease, and seed oils tend to have a lot more unsaturated fat than animal fat. Olive oil is more saturated than seed oils but not as saturated as animal fat so it is more prone to oxidation - i.e. it degrades much easier with heat and goes rancid faster and thus is more likely to be rancid/oxidized when used since we don't usually get it fresh.
FTA: First, “seed oils” is a marketing term, not a nutritional category. What we’re actually talking about are vegetable oils high in polyunsaturated and monounsaturated fats
RFK and friends have health-washed tallow. While their ridiculous new food recommendations claimed to "end the war on protein", it's pretty clear by all the surrounding material that they really wanted to "end the war on saturated fats". Their recommendations are filled with saturated-fat heavy foods (while cowardly sticking to the same old guidelines on percentage of calories from the same).
"Influencers" are pushing tallow as the best oil, despite literally the entirety of the evidence completely annihilating that claim.