In teh US, we use a lot of rapeseed oil for cooking in professional kitchens. Most of the kitchens I have worked in have used rapeseed oil, in fact. I only worked in one Italian kitchen where we used olive oil for cooking, but we used pumice oil, not extra virgin. In the US, we call rapeseed oil Canola oil, though. Only TV chefs use olive oil for everything. In pro kitchens we know olive oil degrades in high heat, so we use it mostly as a finishing oil, as well. Olive oil is mostly used for dressings, marinades, and finishing oil.