Originally Posted by
wgscott
O/T:
I hope you won't mind me correcting this. The two are both determined, in large part, by the same sort of inter-molecular interactions, so the melting point, boiling point, and viscosity all trend in the same way.
I found this link, which has a table that shows the trend for some simple organic molecules:
chemistry -organic molecules-trends in boiling temp, viscosity and flash point
Olive has a lower melting point than coconut oil, but is more viscous at the same liquid temperatures. It might not be that way when all the substances are a single type of molecule, but most oils have additives that modify viscosity.