Sorry if agreeing with you proved confusing. I thought the link might prove useful precisely because it corroborated your opinion.
When I believe something to be true but am not sure if I am correct in that belief I generally go looking for evidence to either support my belief or disprove it. The link I provided supported your belief (for the most part).
Perhaps you were expecting everyone to jump in and defend Mark's position? I actually agree with some of the others that overheating olive oil can alter the taste. But there's not much point in highlighting that belief when you've already decided that you can't taste a difference.
Personally, when I'm cooking with high heat I use grapeseed oil for the cooking and add a really good olive oil [I like Uniq brand, made exclusively from Spanish Arbequinas] as soon as I take the food off the heat. But that is a matter of personal taste, so I didn't figure it had much bearing on a discussion that highlighted the science.