Step 1: Clue
Solid fats are saturated; liquid oils are unsaturated.
Step 2: Process
Hydrogenation adds H2 across C=C bonds, turning liquid oil to a solid fat. Margarine is made this way.
Step 3: Others
Olive, safflower and fish oils are liquid and rich in unsaturated fatty acids.
Step 4: Answer
Option (A).
Step 5: What the other three options contain
Olive oil is mostly oleic acid, with one C=C bond per chain. Safflower oil is mostly linoleic acid, with two C=C bonds. Fish oil carries long chains with many C=C bonds. All three remain liquid at room temperature because their double bonds put kinks in the chains, while margarine is firm because hydrogenation removed most of those bonds.
Final Answer:
Margarine contains mainly saturated fat. This is option (A).
\[ \boxed{\text{(A) }\text{Margarine}} \]