This work focused on selection of lactic acid bacteria(LAB) strains to be used as starter and protective cultures for food fermentations.Two LAB isolates only namely PO24 ; CK28 isolated from pickled olives;Kareesh cheese inhibited many food-borne pathogens and were identified by both biochemical and molecular methods as belonging to Lactobacillus plantarum and designated L. plantarum PO24 ; L.plantarum CK28 respectively. The PO24 and CK28 strains showed NaCl tolerance up to 13% ; acidified growth medium up to pH 3.1 within 24h ,grew at wide PH (2.0-8.0) and temperature ranges (15-44OC) and produced protease ,amylase ,β- galactosidase , acid phosphatase and decarboxylase and ,therefore, could be used as probiotic cultures and starter bacteria for food fermentations with protective capabilities