Not exactly a recipe, but good advice focused on flavor!
Note that you can find milder extra virgin olive oils if you want them, so you don't need to use less healthy types of olive oils, even for baking.
The answer is yes, and Kris Gunnars explains why, including references to support his claims.
This clear, concise article that addresses common questions and concerns was written by Elena Paravantes Hargitt, the dietician who created the OliveTomato website.
The North American Olive Oil Association (NAOOA) makes some excellent, uncommon points here, in addition to the general answer repeated in many places: yes, you can cook with olive oil, especially extra virgin olive oil, even on high heat.
Mary M. Flynn, PhD, RD, associate professor of Medicine, Brown University, and research dietitian, the Miriam Hospital, discusses olive oil's health benefits and reasons and ways to use it when cooking. Three recipes follow her article: Greek Style Vegetable Casserole, Pumpkin Bread, and Broccoli Wrap with Cheese.
Mediterranean Diet expert Dr. Simon Poole clearly explains why It’s Safe, Healthy and Affordable to Cook with Extra Virgin Olive Oil, addressing various misconceptions.
Olive oils, like wines, should be chosen to produce the ideal combination with the foods you're preparing.
You can buy them, but this article includes links to recipes for several different types of infused olive oils.
One of the better efforts to debunk common myths about olive oil, nicely supported with links to scientific studies.
Oldways’s suggestions -- some almost recipes, some just good ideas.
Offers many useful ideas as well as links to a number of recipes.
This American healthy eating magazine includes many recipes featuring olive oil.
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