Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?
You can cook with olive oil, but there's not many reasons to actually do it (see the comments). What is more important than what oil you use, is that the oil is fresh. Some fresh oils you can heat to 450–475 F/230–250 C, but when it starts getting rancid (and oil does very quickly), you will reach the smoke point at around 350 F/175 C.

Harold McGee explains (Youtube).



Oil heated to its smoke point.

What you should consider is price. Olive oil has a subtle flavour and it will mellow out when you're cooking with it and all oils will eventually taste the same after heating.

Bonus tip: I don't remember if it's in the linked video clip McGee talks about this, but to keep oils fresh longer, he suggest wrapping them in tin foil to reflect the light. (And of course keeping them cool, but not in the fridge.)