You can conceivably get a Maillard reaction with toasting some spices (e.g. cumin seed) where you wouldn’t just by throwing them in a stew. But I agree with your overall point. The 1-2 tbsp olive oil is -everywhere-. Also, better to use canola oil for browning meat.
1-2 tbsp of oil is enough to improve the thermal conductivity between the pan and the meat. you're not cooking the meat in that oil. then the meat starts releasing it's own oil (and water) and continues the process without needing additional oil.
if you don't put in a bit of oil, then you're searing one side in a dry pan, and the second side in an oiled pan. and if you're only putting a bit of oil in and it's all in contact with the meat there's really no reason to worry about smoke point, use whatever oil is handy.
Toasting spices can flavor your oil, but the Mailard reaction really only happens when amino acids react with reducing sugars, so nothing to do with spices at all.
Olive oil is fine for browning as long as it isn't extra virgin olive oil. Refined olive oil can actually have a higher smoke pointe than rapeseed/canola oil.
Olive oil is not the best choice for browning meat, because its burning point is too low. Once it burns, it will disintegrate into bitter byproducts, some of which are carcinogenic.
Canola oil has a high burning point so is a better choice, but if you really want to avoid it, sunflower oil is a good choice as well.
Light/refined olive oil has a smoke point of up to 470°F. You can sear meat anywhere between 400°F and 500°F.
There is absolutely no reason you can't sear meat with olive oil. You just have to use the light/refined stuff, and not the virgin/extra virgin (which have smoke points closer to 410°F.
Worth noting that canola oil, in the best case scenario, has a smoke point of 450°F.
