A good quality oilive oil does make a nice salad dressing as long as it has some acid too, like lemon juice, balsamic or wine vinegar etc. It does make a nice dip for bread with balsamic venegar too, but I can't see how drenching things in neat oilive oil is going to add to any dish.
I'm not keen on oily stuff (or Jamie Oliver). I'd use it to cook with but no drizzling unless it was necessary for a dressing for a salad or bread with oil and balsamic. I eat quite simply when it's just me. Maybe if I was entertaining, I love sweet chilli sauce on rocket with shredded duck as a starter for entertaining.
The amount of oil puts me off pastry stuff from Greggs, it just soaks through the bag there is so much in it.