Anti-inflammatory, anti-thrombotic, anti-allergic, and anti-mutagenic properties are only a few of the health-promoting qualities of plant polyphenols. By influencing white blood cell proliferation, cytokine generation, and other mechanisms that lead to immunological resistance, these polyphenols strengthen the immune system. Among the most well-known trees in the world are olive trees. For farm animals, on the other hand, a significant portion of their food comes from olive oil and its derivatives. Amazing research has been done recently to demonstrate the potential application of olive oil and its derivatives to enhance animal performance as well as product quality. Because of its high polyphenol content, the use of olive oil and its byproducts in vivo has been demonstrated to preserve oxidative equilibrium. Because of its strong antioxidant properties, consuming extra virgin olive oil lowers inflammation, lowers the risk of liver damage, and stops steatohepatitis from progressing. Additionally, olive oil's monounsaturated fatty acid content-especially oleic acid-may benefit lipid peroxidation and liver protection. Thus, the purpose of this review study is to emphasize the nutritional uses, health benefits, and impact of olive oil on chicken production. The literature and patents currently available in a number of scientific databases that highlight the nutritional uses, health benefits, and impact of olive oil on chicken production served as the foundation for the current review. A few more scientific databases were among the databases that were examined. In the current study, data gathered from these many databases is analyzed, summarized, and presented. According to reports, olive oil can protect against a variety of cancers, including esophageal squamous cell carcinoma and colon cancer, as well as childhood leukemia. It has been demonstrated that dietary olive oil lowers the quantity of tumors and malignant lesions. There is evidence that the fatty acids in olive oil can lower prostaglandin synthesis, which may subsequently prevent the growth and formation of tumors. The fatty acid composition of an animal's body can be positively altered by the MUFAs in olive oil.