This study was conducted to evaluate the use of olive leaf extract in two concentrations (2, 4%) by immersion and spray to study physic-chemical quality of mutton lamb storedat low 4 ºC for seven days. For that, an Olive leaf extract (OLE) solution was prepared at the concentration of 2% and 4% weight/volume (W/V). Meat sample were dipped and sprayed with pre-chilled olive leaf extract up to 24 hr (T2: 2% spraying, T3: 2% immersion, T4: 4% spraying, T5: 4%immersion). The samples were then stored under refrigerated conditions (4.0°C). For water holding capacity, after 7 days of storage, T1 and T2 differs significantly among other treatments, but T3,T4 and T5 showed that no differences between them, the highest percentage of water holding capacity (WHC) recorded in T5 (39.950%) while the lowest percentage recorded in T1(37.00%).At 7 days of storage, T1 differs significantly (P≤0.05) among T3, T4 and T5, while T2, T3, T4 and T5 results showed  no differences between them, the highest percentage of cooking loss recorded in T1 (45.855%) while the lowest percentage recorded in T4 (42.605%). After 7 days of storage, results showed that T1 differ significantly (p ≤ 0.05) among T2, T3, T4 and T5, while T2, T3, T4 and T5 not differs significantly between them. The highest value recorded in T1 which recorded (2.115 malonaldehyde/ kg) while the lowest value recorded in T5 (0.893 malonaldehyde/ kg). After 7 days of storage in refrigeration, results showed that no significant differences (P>0.05) among treatments. In conclusion, olive leaf extract can be used as natural antioxidants, which may have implications for meat processors, that face quality optimization problems for their products.