Any tips for maki g a roux with olive oil?

Low smoke point, so don't do it too fast. It's going to have a different twist to it's flavor. Maybe you need to try a dry roux from baked flour.

Edit: dp

Hmmm, mom's been doing it for years. Thanks for the advice, think I'll just stick to butter for now.

I've done it a few times. You just need to go a lot lower heat over a long period of stirring. Like an hour. I simply multi task at 5 minute intervals. In 60 minutes I've got the veggies chopped, the dog fed, the clothes out of the drier, checked the mail, etc.
Put some earphones on and listen to Rush.
I usually use a 50 - 50 mix of butter and olive oil. Takes 30 minutes and tastes great.

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I only use butter in roux if I'm making a blonde roux or a golden roux. Nothing darker.

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This. I only use butter for etouffee.

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I only use butter in roux if I'm making a blonde roux or a golden roux. Nothing darker. What are you making?

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It was etouffee. Used half olive oil, half butter. Roux was ok color wise and consistency, but the etouffee was a little bland. Like it just wouldn't take seasoning. Will go back to all butter next time.

I have some pecan oil I may try

use clam base

Peanut butter should help.