Total phenolic content (TPC), total flavonoids content (TFC), phenolic compounds and antioxidant properties of extracts olive leaves were determined. Total phenolic compound for the extracted olive leaves were evaluated using the Folin-Ciocalteu method, while the total flavonoid contents were determined with an aluminum chloride colorimetric assay. The 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging effect of the herbs was measured by spectrophotometry. The antimicrobial activity and hemolytic activity of extracts were performed. The components of the extracted olive leaves were determined by EDX analysis and HPLC. The main components determined in the extracted olive leaves were Gallic acid, Vanillin, Rutin, Kaempferol, Naringenin, Ferulic acid, Coumaric acid, Catechin, Cinnamic acid, Syringic acid, Coffeic acid and Methyl gallate in El-Farafra leaves extract, and Gallic acid, Kaempferol, Ellagic acid, Querectin, Rutin, Catechin, Syringic acid, Ferulic and Naringenin in Borg El-Arab leaves extract. Results showed that the values of total phenols are higher than that within the total flavonoids. From the biological studies it was observed that Borg El-Arab extract hasantimicrobial effect for gram-positive bacteria and Yeast higher that El-Frafra extract, while they have the same effect on the gram-negative bacteria.