<p><i>Olea europaea</i> L. is a significant element of Mediterranean flora and agriculture. Beyond the production of olive fruit and oil, olive leaves are extensively used and constitute a valuable raw material for the pharmaceutical, cosmetic, and food industries. Accordingly, extensive research on olive leaves has been conducted, and this review aims to evaluate key advances over the past decade, with a particular focus on clinical evidence and on their applications in the food industry. Olive leaves are a rich source of bioactive compounds that offer various health benefits, including preventive effects against numerous degenerative disorders. They have demonstrated anti-cancer, anti-inflammatory, antioxidant, and antimicrobial properties and have shown positive impacts on cardiovascular diseases, diabetes, and metabolic health regulation. Extraction techniques and processing conditions critically influence the phenolic composition and bioactivity of olive leaves, with modern extraction methods and green solvents enhancing the recovery of bioactive compounds. Clinical trials have confirmed these benefits, particularly regarding cardiovascular health and skin. However, there is a need for more rigorously designed clinical studies to support various health claims. Additionally, long-term toxicological data should be gathered to assess the use of olive leaf extracts across different industries. In conclusion, olive leaf extracts demonstrate considerable promise as natural preservatives and functional ingredients, owing to their physicochemical stability and broad-spectrum biological activity.</p> Graphical abstract <p></p>