We're talking about oil here. Where do the olives come in? When I want oil in my cooking it is for what it tastes, and what recipes it affords.
If I want to fry with oil or put dressing in my salad, another oil might do the trick: olives are irrelevant. Might as well have compared olive oil to a broccoli or almonds...
The fact that it has "no fiber" is also irrelevant as to whether it has nutritional value (fibers are not digested anyway, and I'm not looking into oil for fibers in the first place).
You really are ignorant to the importance of fiber, then, and the negative health effects of consuming a substance without fiber (sugar over a fruit, analogous to cocaine over coca leaf). Fiber is incredibly beneficial to our microbiome and it's a debunked myth that it's not digested - bacteria in the colon consume it and make essential fatty acids, as an example.
I don't look to get fiber from olive oil, I look to get whole plant foods with fiber in my diet. I also want to avoid the negative arterial effects from extracted fats.
There is no physiological need for oil, only culinary. I have changed my cooking habits in light of this and I continue to eat highly flavorful and creative dishes.
