In this master's thesis, a study on olive leaves and shoots of five different varieties, Maurino, Leccino, Belica, Pendolino, and Leccio del Corno was conducted. The bioactive compounds were extracted in an ultrasonic bath at 60 °C for 30 min using methanol as the extraction solvent. The samples were analyzed on the content of total phenolic compounds (TPC) spectrophotometrically using the Folin-Ciocalteu method, the content of total flavonoides (TFC) using aluminum (III) chloride, antioxidant potential (AOP) by DPPH· radical. Moreover the antioxidant efficiency in emulsion of linoleic acid in water by the β-carotene bleaching method was carried out. Individual phenolic compounds were determined using high-performance liquid chromatography (HPLC). Major phenolic compounds in leaves were oleruopein and luteolin-7-glucoside while in shoots oleuropein and nonidentified compound. The results showed that leaf contains more bioactive compounds as compared to shoots. The leaves of the Leccio del Corno variety and the shoots of the Pendolino variety contained more phenolic compounds as compared to other varieties. A strong positive correlation was found between TPC, TFC, and AOP values in leaf samples.