For cooking, I understand olive oil is unhealthy (I think you create carcinogens as a side-effect), as are many other oils, but that coconut oil doesn't do this because of its different melting temperature.
I believe the situation with oil is a bit more complicated than that, and you're generally fine with olive oil unless you make it smoke, which is fairly non-trivial to do, despite its low smoking point. There seems to be some debate on the topic: http://www.seriouseats.com/2015/03/cooking-with-olive-oil-fa...
Coconut oil in particular actually has a low smoking point. If you want to be safe, you want Avocado oil.
I initially felt the same way as you wrt tastiness, but had a friend bring me back a tin of oil from Italy recently and whoooo boy it's just the most phenomenal thing. Add a bit of salt & pepper to a shallow bowl of oil for dipping bread.
Olive oil with herbs is amazing. Give it a whirl.