The application of plant extract as bio-preservatives, for meat products, was recommended by many researchers; therefore an aqueous extract of olive leaves (Olea europaea L.) was examined for its effect on the survival pattern of Salmonella typhimurium and Staphylococcus aureus which were experimentally inoculated in minced meat with an initial load of approximately 10⁶ cfu/g. All samples of meat were stored at 7 ± 1°C for 24 hours. The results indicated that olive leaves extract showed a significant effect on the survival pattern of Staphylococcus aureus and a lower effect against Salmonella typhimurium. Sensory examination revealed that the addition of 1% OLE to minced meat had significantly better overall acceptability. From this study we can conclude that olive leaves extract contain compounds that have significant antimicrobial properties, which can be applied to use in the meat industry.