I have had limited experience with olive oil wiped rinds. I did a few baby swiss that were aged for about three months and did not notice the taste in the main body of the cheese. My rinds were fairly hard and trimmed a bit so I can comment on the taste.
Mike I oil quite a bit and never noticed any flavour changes
I've oiled a few cheeses, and also used oil + smoked paprika. The latter tasted fabulous, but the flavor is all in the rind, not in the paste. For the former, I couldn't detect any particular olive oil taste.