Can you cook with Ascolano olive oil or is better for drizzling over salad, etc.?

I wouldn't because, it's so fruity tasting and with it's low smoke point it may compromise your dish. I would keep it for drizzling fish, salads, pasta, bruschetta. In a pinch I would use it for sure, but its so nice, and as long as you keep it in a dark storage area, a special treat that will keep well.