Yes, lamination can be done with almost any fat, but the more you laminate (more layers / folds), the more that liquid fats sort of absorb into the dough, and stop having the desired separating effect. So while oil layering works well for e.g. paratha-style roti, scallion pancakes, and things that only really get one or two "layers" or "folds", oil is just fine. But when you get to something like a croissant, or even just a rough puff pastry (e.g. https://www.seriouseats.com/old-fashioned-flaky-pie-dough-re...), liquid fats are usually a complete non-starter.

You might be able to achieve something if you can somehow freeze your olive oil and chill your dough, and work very quickly during lamination, but you should, even with a lot of work and tweaking, still expect to get a noticeably inferior product for something like croissants.

Depending on how picky you are/not, you might still be personally happy with the texture and taste, but don't expect to get even remotely close to an actual good butter croissant, by more objective standards. Here in Canada we had a minor problem with the butter texture due to what we feed our cows here ("buttergate"), and this was preventing professional bakers from achieving quality croissants with just the Canadian butter. This should make you highly skeptical that you can get anything good with something as different as olive oil.

Still, I do love the idea of an olive oil croissant, it would be delicious.