Should I use olive oil in in baking? Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, roasting, grilling?). When olive oil is used in baking, however, it would typically stay at lower temperatures than it reaches in sauteeing or roasting. Do baked goods made with olive oil retain any of olive oil's distinctive flavors?

(For what it is worth, I am particularly interested in whether it is worthwhile to use olive oil in breads such as focaccia and in cakes made with oil.)
There are some cakes (usually of Italian origin) specifically made with olive oil.

In breads, you can certainly use it, although there often is not enough olive oil for its flavor to truly be appreciated.

New York style pizza dough, for example, is traditionally made with some olive oil.