BAking with olive oil have its limits...and its NOT RECOMMENDABLE TO BE
USED IN ALL BAKED GOODS!
Only an olive oil fanatic who has no sense or proportion will use olive
oil indiscriminately.
People which such mindset should have his /jer mental state
checked<grin>


I only used olive oil for savory based products such as focaccia,
ciabatta and pizza and some related meditteranean products. where it
have savory fillings.
But
Using olive oil in cake making?.... where its sweet .?...that stupidity
....
you cannot explain that to your guest that you are serving olive oil
based sweets as its more healthy....than butter...
Who cares...? most guest would love to eat sweet goods out of the
pleasure it provides but if faint odor that is retained reminds them
of salads...?.
They will think what the hell is going on with the chef....

.....I would prefer a bland and light colored oil such as sunflower
,soybean or cottonseed than olive oil.
They are all low in saturated fats anyway so it does not make any
difference.

Olive oil due to its greenish shade makes a darker colored cake
cake crumb aside from its peculiar odor making the sweet baked
product look and taste cheap. or inferiror..

One thing also olive oil tend to exhiibit a depressing effect on cake
volume , if compared to soybean, cottonseed, safflower, sunflower and
corn oil.which does not.

So beat it...Pour your . surplus stock of olve oil into the tub . then
bath in it.... than to encourage people use it indiscriminately for
baking.<grin>.