Numerous scientific studies point out that majority of olive oil's positive health effects can be attributed to its content of potent antioxidants hydroxytyrosol and tyrosol. As the amounts of antioxidants in olive pomace can exceed the amounts in olive oil, olive pomace extract has the potential to be used as valuable raw material in food and pharmaceutical industries. In this work we investigated the content and bioaccessibility of hydroxytriosol, tyrosol and total antioxidants of olive pomace extract (OPE) and obtained results were compared to the their content and bioaccessibility from olive oil. In vitro protocol for simulating the digestion of olive oil has been optimized for the purpose. The amount of hydroxytyrosol and tyrosol was determined using high performance liquid chromatography (HPLC-FLD) and the amount of total antioxidants was determined using two simple chemical methods. The obtained results indicate great importance of optimizing the amount of pancreatin and bile salts in the process of digestion simulation for samples with a high fat content. The proportions of total and bioaccessible antioxidants - hydroxytyrosol and tyrosol, were notably higher in the olive pomace extract, making it a significantly better source of olive antioxidants in comparison to olive oil. Obtained results justify further research of biological value of OPE as an alternative source of olive polyphenols in nutrition.