Abstarct: Abstract Food processing refers to the transformation of agricultural products through the operation of multiple units into more valuable, portable, useful and safe products for human consumption. However, food components such as pigments, vitamins, minerals, and antioxidants are sensitive to extreme process parameters, such as high temperatures, in terms of loss of organoleptic properties and nutrients. As a result, new food technology methods such as cold plasma and ultrasound without direct heating are gaining popularity to achieve high quality products. These two non-thermal technologies damage the cell wall of the plant matrix and thus help to release biologically active compounds. In this study, the effect of cold plasma and ultrasound methods on chemical composition and antioxidant properties of olive leaf ethanolic extract was investigated. Both processes significantly increased (p <0.05) the levels of phenolic and antioxidant compounds and decreased the amount of carotenoids and pH. Cold plasma treatment reduced chlorophyll and reduced a* and b* in color indices. But ultrasound treatment was associated with an increase in chlorophyll. This technology also had a positive effect on improving color indicators by increasing b*. Cold plasma treatment had no effect on moisture and reduced ash in all samples. Ultrasound treatment for 30 minutes reduced the moisture compared to the control and in 20 and 30 minutes treatments a significant reduction of ash was observed. The results of FESEM images indicate the effectiveness of these technologies on cell wall destruction and ultimately facilitate the release of various compounds. Olive leaf extract can also be used as a rich source of phenol to produce pragmatic products in industry. According to the results of this study, ultrasound can be a better and more efficient method for cold extraction and alternative to thermal methods than cold plasma.