Olive oil is one of the most versatile cooking oils. Extra virgin olive oil is suitable for raw use, baking and frying alike.
For raw use — in salad dressings, on bread, for soup finishing — choose a more intense and aromatic oil. For cooking, a lighter oil also works, as some aromas evaporate with heat.
The key is adding oil at the right moment: for finishing, always after cooking to preserve all flavor and health properties.