For the last several decades, with the development of isolation and identification processes, plants previously used only as food are now being used as sources of pharmacologically active compounds. The olive has been a source of oil in human nutrition since ancient times, especially in the Mediterranean region. The increased production, consumption and popularity of olive oil has resulted in significant increase of solid waste remaining after oil production. By developing an appropriate, sustainable process of extraction of bioactive compounds from the solid waste and formulating a stable, technologically acceptable product, the economical and ecological benefits can be achieved. The goal of this thesis was to develop efficient and sustainable process for extraction of polyphenols from olive pomace and to formulate stable, technologically acceptable product. For that purpose, optimized processes of ultrasound assisted extraction was combined with encapsulation with cyclodextrins. The results showed that by ultrasonund assisted extraction significantly lower amounts of extraction solvent are needed and the time of extraction is significantly shortened in comparisson to classic solvent extraction.. By removing lipid component from pomace, we can get a clear extract that can be used for further examination without significant loss of polyphenols. By adding cyclodextrin to the extraction solvent organoleptic characteristics of lyophilized extracts were improved, without significant impact on polyphenolic yields and antiradical efficiency. Applied combination of ultrasound assisted extraction and cyclodextrin encapsulation significantly increased the content of oleuropein, the main active biological polyfenol of olive, in obtained extracts. The reason for higher oleuropein yields is probably the formation of inclusion complexes with β- and γ-cyclodextrin. In that way the molecule is protected from degradation during the process of extraction and drying.