The number of people with diabetes is growing steadily. Plant extracts and their isolated components are being more investigated in terms of hypoglycemic potential as a support for prevention and treatment of type 2 diabetes. Inhibition of α-glucosidase as a key enzyme in oligosaccharide hydrolysis is useful in diabetic patients as it reduces and slows glucose absorption after eating . Olive pomace after olive oil production stays behind as waste, but remains rich in bioactive components such as polyphenols that have many beneficial effects on human health. By developing effective methods of extraction of these valuable compounds and by formulation of quality and organoleptic extracts that can be used in the pharmaceutical and food industry, the problem of decomposition and negative impacts of pomace on the environment is being solved, since bioactive pomace compounds are responsible for its biotoxic effects. The main purpose of this study was to determine if olive pomace extracts have inhibitory activity on α-glucosidase, to determine the type of inhibition and to determine whether the cyclodextrin encapsulation procedures could further enhance the biological activity of extracts. Inhibition of enzyme with olives pomace extracts is proved and all the samples showed an equal strength of inhibition and an acompetitive type of α-glucosidase inhibition was established.