By 3,000 BCE, olive oil was widely used in ancient Egypt, primarily in religious rituals, medicine, and cosmetics such as the embalming of mummies. Simultaneously, on the island of Crete, the ancient Minoans were using olive oil as a cornerstone of their economy, with evidence of its production and trade dating back to 2,500 BCE.

Around 1,500 BCE, the use of olive oil had spread to ancient Greece, where it became an essential part of daily life. Greek athletes used olive oil to anoint their bodies before competitions, while it was also valued for its health benefits and religious significance. The Greeks even considered it sacred, as legend holds that the goddess Athena created the olive tree as a gift to humanity. 

By the 2nd century BCE, the Romans had significantly advanced olive oil production, developing new cultivation techniques and pressing methods. The Roman Empire's expansion led to the widespread trade of olive oil across Europe, North Africa, and the Middle East. Between the 1st and 4th centuries CE, Rome's olive oil trade flourished, with large quantities produced in regions such as Baetica (modern-day Spain) and North Africa.

In the 8th century CE, during the Islamic Golden Age, olive oil continued to spread throughout the Mediterranean, particularly in Islamic Spain (Al-Andalus). The Moors, who ruled much of the Iberian Peninsula from the 8th to the 15th centuries, promoted olive cultivation and trade. By the Middle Ages, Spain had become a major producer of olive oil, exporting it across Europe. 

During the Italian Renaissance in the 15th and 16th centuries, olive oil experienced a resurgence in popularity. It became central to the culinary traditions of regions such as Tuscany and Umbria, while continuing to be used in medicine and religious rituals. Olive oil remained highly prized in Italy and across the Mediterranean.

In the 18th and 19th centuries, with the advent of the industrial revolution, olive oil production methods modernized, and global trade increased. By the 20th century, Spain, Italy, and Greece had become the largest producers of olive oil in the world. Spain, in particular, emerged as the dominant producer, with over 40% of the world's olive oil supply. 

In the 1980s and 1990s, scientific studies on the health benefits of olive oil helped popularize the Mediterranean diet worldwide. This resulted in a surge in global demand, with new olive oil-producing regions emerging in places like California, Australia, and South Africa.

Throughout history, olive oil has been used for a variety of purposes beyond cooking. From 1,500 BCE onwards, it served as a base for perfumes and ointments in ancient Egypt and Greece. In Rome, it was used as a fuel for oil lamps and a component in religious ceremonies. Across the ages, olive oil was also used in medicine, as ancient Greeks and Romans believed it had healing properties, applying it to wounds and skin conditions.