During the production of olive oil from the olive fruit (Olea europaea L.) large amounts of waste is generated in the form of wastewater and pomace (solid residue). Their chemical composition is characterized by a significant proportion of phenolic compounds that are also found in olive oil. The main goal of this study was a functional characterization of olive pomace's extract (OPE), namely, the bioavailability and intestinal permeability study of characteristic active components of OPE: hydroxytyrosol (HTS), tyrosol (TS) and oleuropein (OLE) and local antioxidantive effect of indigestible OPE fraction on intestinal epithelial cells. The conclusion of this study is that OPE is a rich source of biologically active and bioavailable phenols HTS, TS and OLE, and their content and bioavailability are comparable or better comparing to olive oil. Also, it was concluded that these phenols do not interfere with each other at the level of permeability, which is an important prerequisite for the further development of complex nutraceuticals from olive pomace. OPE achieves significant antioxidative effects on intestinal epithelial cells as a result of direct antiradical effect, but also of the endogenous cells' antioxidants production. The OPE matrix, the presence and type of cyclodextrin in the formulation and the presence of food in the digestive system significantly affect all the observed parameters. Therefore, the results of the study indicate the importance of targeted but comprehensive functional characterization in the process of formulating high-value olive pomace nutraceuticals and emphasize the possibility of introducing simple interventions during formulation that will result in improved final product functionality.