olive fruit (Olea europaea L.) from the Algeria were powdered and extracted why to assess, the one hand, total phenolic and flavonoid content and, on the other hand, antioxidant activity. The results showed higher levels of total phenolic (19. 97± 0.76 mg PE/g dw in aqueous methanol and 15.81± 0.16 mg PE/g dw in aqueous acetone). Higher Free Radical Scavenging and iron reducing power of ethyl acetate extract was observed (IC50, 0.0478 ± 0.003mg/ml and 0.206 ± 0.026 mg/ml respectively).
