This is a hybrid topic: it belongs half here, half in Site Talk. The question for here is whether anyone uses non-extra-virgin olive oil for anything anymore. Is there a deep-fried food that's enhanced by oo but where the ev would give it too much of an olive flavor. Since I never deep fry, I haven't had a chance to explore this.
The issue for Site Talk is whether posters should stop using evoo and start just saying oo, assuming that ev is the default. In the (I think) rare instances that non-ev is preferable, the poster would specify such.