Recently plant extracts have been used to prevent food spoilage and poisoning diseases. In this study, fig (Ficus carica) and olive (Olea europaea) leaves were extracted by water, hot water and methanol. Antimicrobial activities of fig and olive leave extracts were evaluated. Mixture of methanolic extracts of fig and olive leave were the most effective extract and resulted in antimicrobial activities against some strains of food borne pathogenic bacteria and spoilage fungi isolated from kariesh cheese and yoghurt drink. Fig and olive leave extracts which proved to be potentially effective can be used as natural alternative preventives to control food poisoning diseases and preserve food stuff avoiding health hazards in the applications of chemically antimicrobial agents.