I think that olive oil seeming flavorless to anyone would be an exception rather than the rule, if there's anyone at all with a sense of taste of whom it's true.
The branch of Fairway I usually visit has a large number of samples of various types of olive oil under their own brand label out at all times. While I generally don't agree with the descriptions of the oils given in the writeups by their own olive oil experts, I can attest that many if not all of them are easily differentiable in a blind taste test, and they have no additives, just oil from different types of olives grown in different locales and harvested at different times.
The olive oil I usually use has a pretty strong taste, and I'm able to distinguish different artisan olive oils from each other if I'm paying attention, but my understanding is that the extra-light olive oil that Seth Roberts cites is processed to neutralize its flavor. It wouldn't be surprising to me if it was tasteless or nearly so to most people.
Today's post, The Unfinished Mystery of the Shangri-La Diet was originally published on 10 April 2009. A summary (taken from the LW wiki):
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