In this study, we investigated the antioxidant and antifungal activity of Iranian olive fruit and leaf extracts against five species of candida: albicans, glabrata, parapsilosis, krusei and tropicalis. Some parameters that affected extractions were optimized. It was found that 96% ethanol has the highest amounts of phenolic compounds and antioxidant activity. Solvent volume, temperature and extraction duration have a significant effect on antifungal activity. The higher these three parameters, the more phenolic compounds the extracts show. Olive leaf extracts showed the highest activity. The final concentration of phenolic compounds in olive leaf extract was equal to 4000 mg/L and fruit extract was equal to 1500 mg/L. Olive leaf extract has more antifungal activity than fruit extract, and candida Albicans were the most sensitive species to extracts. The minimal fungicidal concentration of olive leaf extract was calculated for four species of candida albicans, candida parapsilosis, candida glabrata and candida krusei equivalent to 250 μg/ml and for candida tropicalis equivalent to 500 μg/ml.
