Recently, the interest in utilization, recovery and recycling of agricultural food processing residues has been dramatically increased. In our study, we evaluated the potential utilization of olive oil residues (OOR) such as leaf and pomace. The OOR were dried using solar and oven-drying then extracted by different solvents (acetone, ethanol, methanol and water). The phytochemicals such as phenolic compounds, flavonoids and flavonols as bioactive compounds were determined then identified using GC-MS. In addition, the antioxidant activity of OOR extracts was carried out. Moreover, the antibacterial and antifungal activities against some food borne pathogens were tested in vitro. Significant differences (P