Hazelnut oil as a sub for olive oil
I have found that hazelnut oil (I use roasted hazelnut oil) is a more-than-adequate replacement for olive oil. I use it in cooking, on salads, in baking and in making purées and pâtés. It does lend a nutty flavor, but it is such that it enhances rather than overwhelms the base flavor(s). If by some chance you do find it a bit too nutty, adding a few dashes of extra salt will help correct the taste. For the record, I no longer even buy olive oil anymore. That is how well the hazelnut oil works. The only drawback is that it is substantially more expensive than olive oil.