I use Safflower oil for high/prolonged heat. Canola oil for moderate heat. EVOO for low heat/dipping/brief brush on quickly cooked food. Butter is really a great alternative in terms of flavor and I like to saute things in butter instead of oil. I've used coconut and peanut oils for high heat or long cooking times but just prefer the less obtrusive flavors of safflower & canola.
I'm not sure I would trust an industry source claiming their product (olive oil or otherwise) did not have a negative aspect that most other, objective (ie; no profits involved) sources cite lol.
I will use olive oil for very brief high heat things like french fries or potato chips. Yum.