This hasn't changed. Olive oil has one of the lowest smoke points of all cooking oils. Once it's burning, you're eating all kinds of things, some of which aren't good for you.
[http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-...]
In Turkey we have a variety known as "naturel sizma", which is what comes off the olives before pressing even begins. In contrast to other olive oil varieties, it's appearance is cloudy, and you can barely warm it before it starts smoking.
Seriously your cooking can get a lot better aka will taste a ton better because your not cooking at the right temperature for most of your food.
PS My wife said the same thing when we got married. She would now slap out of any one's hands if they even tried to use Virgin Olive Oil on anything besides salad dressings and hummus.
PSS Food channel quick cooking shows are really poor.
Serious Eats has at least given conflicting advice on the topic less than a year after that article was published: http://www.seriouseats.com/2015/03/cooking-with-olive-oil-fa...
Which I think perfectly illustrates the problem.
Nor does it say that Olive oil has the lowest smoke point, except Extra Virgin.
Which is just as well: the idea that olive oil is particularly bad for cooking is utter nonsense. There's no evidence for it at all. If you have can link to a peer reviewed Chemistry or Medical paper that says differently, then I'm willing to change my opinion.