After reading 'Forks Over Knives' by Campbell and Esselstyn, I picked up that processed oils can potentially damage the lining of blood vessels and cause plaque build-up. This happens also with dairy and meat, but it was new to me that processed vegetable oils can have the same impact.
So, I've slowly been reducing the usage of vegetable oils in my recipes. At first, like all things I'm accustomed to eating, I didn't think I could live without it, especially when you read that it's a main ingredient in Mediterranean diets which have been shown to promote longevity. However, I do find that I can enjoy my meals without it. I no longer use olive oil as a starter for soups and am switching to water as a base for stir-fries and some stews. I may experiment without it on roasted vegetables and peppers to see what happens. I still use it lightly on salad dressings but looking to develop recipes with other ingredients.
All in all, I'm not ready to completely give up olive oil in my cooking but it has been fun and useful to try my recipes without it and still produce great flavor and enjoyable food! Most likely this will be a important trend in my cooking.