[youeseh]

If the olive oil is fresh enough to enjoy with a piece of toast, then the tip about olive oil is accurate.

Cooking with olive oil (at anything above low heat) and topping cooked food with olive oil produce two noticeably different tastes.

You have to cook at a really low temperature to preserve that olive oil taste, which most people don't. So, you may be better off cooking with a higher temperature oil (avocado, and coconute oils) and topping with olive oil after you're done cooking.

About salt: it makes whatever you're cooking dehydrate. This is sometimes desired early on in the cooking process, but not always.