Olive leaves are a great resource to obtain bioactive compounds, contributing to sustainability in agriculture. This work aimed to optimize the extraction conditions of bioactive compounds from Brazilian olive leaves using a green technique and evaluate the potential of the extract as a food additive with antioxidant and antibacterial activities. The microwave-assisted extraction (MAE) was used to obtain the olive leaves extracts (O.L.Extracts). A central composite rotational design was applied to optimize the MAE as a function of pH, temperature and, irradiation time. The response variables were total phenolic (T.phenolic) and antioxidant activity (Antioxidant.A). The optimal conditions for MAE were: 100 °C, 2 min, and pH 6. Under these conditions, it is possible to obtain Antioxidant. A equal to 92.87% and T.phenolic equal to 103.87 mg_GAE g^{– 1}(d.b), according to the desirability function. O.L.Extracts obtained under optimal conditions of MAE extraction showed antibacterial activity against Escherichia coli, with a minimum inhibitory concentration value of 50 mg mL^-1 and the oleuropein content was 11.59 ± 0.004 mg/g (d.b). In addition to being able to be recycled, olive leaves represent a viable source of bioactive compounds from green extraction. Hence, their extracts have enormous potential for application in various areas, especially natural additives, in the food area.

橄榄叶是获取生物活性化合物的重要资源，有助于农业的可持续发展。这项工作旨在使用绿色技术优化从巴西橄榄叶中提取生物活性化合物的条件，并评估该提取物作为具有抗氧化和抗菌活性的食品添加剂的潜力。微波辅助提取（MAE）用于获得橄榄叶提取物（OLExtracts）。应用了中央复合材料旋转设计，以根据pH，温度和照射时间优化MAE。响应变量为总酚（T.phenolic）和抗氧化剂活性（Antioxidant.A）。MAE的最佳条件是：100°C，2分钟和pH6。在这些条件下，有可能获得抗氧化剂。等于92.87％和T.酚醛等于103.87 mg根据期望函数，_GAE g ^{– 1}（db）。在最佳MAE提取条件下获得的OLExtracts对大肠杆菌具有抗菌活性，最小抑菌浓度值为50 mg mL ^-1，橄榄苦苷含量为11.59±0.004 mg / g（db）。除了可以回收利用，橄榄叶还代表着绿色提取中生物活性化合物的可行来源。因此，它们的提取物具有巨大的潜力，可用于食品领域的各个领域，尤其是天然添加剂。