Antioxidants present in herbs and spices could be an effective tool to prevent the non-communicable diseases
like cancer, diabetes and myocardial infarction as they have the capacity to stabilize the free radicals which are one of the
causative factors of these diseases. In last decade, there is an increasing interest in researches for production of biologically
active compounds from natural sources. Olea europaea L. is used in traditional medicine in the Mediterranean areas. The
aim of the current study was to investigate the content of phenol compounds and flavonoids extracted from "Olea
europaea" olive leaf followed by the assessment of in vitro antioxidant and antimicrobial activities, crude extracts from
olive leaves were screened for its in vitro antibacterial activity by using well diffusion method against Gram-negative
organisms Escherichia coli bacteria, neomycin (30) was used as a standard for the study of antibacterial activity.
Phytochemical screening revealed the presence of some active substances phenolic and flavonoids, to express the desired
activities. Total phenols and total flavonoids were measured using the Folin- Ciocalteu and aluminum chloride colorimetric
methods, respectively. The antioxidant properties have been determined by Reducing power ability where tested by FeCl3,
in this procedure the Fe3+ reduced to Fe2+ by donating an electron. The ethanolic and water extract of green leaves showed
good antibacterial activity with zone of inhibition (15mm, 13mm), respectively. These results suggest that leaves of olive
have interesting antibacterial activities due to Polyphenol-rich extracts.