Olive oil would work fine for the infusion process according to a recipe guide put out by the company I bought my infusing machine and decarb box kit from. I swear I don’t work for them, I just like having a machine do the work instead of spending an entire day in the kitchen monitoring the process myself.

I’ve never tried it so I have no idea what the taste would be like in chocolate edibles. I usually do refined coconut oil for infusing and virgin coconut oil for diluting. But from a bit of googling it looks like a lot of chocolatiers like using olive oil.