Olive pomace is a solid or semi-solid olive oil extraction by-product and it could be used as a rich source of olive phenols and other antioxidants, for the purpose of creating added value food products. This scientific work explores influence of different sorts of cyclodextrins, used in preparation of olive pomace dry extracts, on stability of final product in terms of total phenol content and antioxidative capacity. Eight different dry extracts were prepared and stored in different conditions: 4 ºC, relative humidity 75%, 180 days and 60 ºC, relative humidity 75%, 45 days. Sampling was carried out at regular time intervals. Total phenol content was determined via Folin-Ciocalteu method and antioxidative capacity was determined via TEAC method. Results are expressed in percentages of antioxidative capacity and total phenol content in comparison to samples taken for measurement immediately after preparation (day zero). From the results obtained, it arises that hydrolysis of some components of complex matrix occurs during storage, which results in an initial increase in the proportion of free phenols and other antioxidants. During storage, proportion of phenols and antioxidative potential of samples decreases. In samples with cyclodextrins preservation of antioxidative capacity and phenol content during storage is much better in comparison to native sample, and the effect is the best in samples with HPB and RAMEB cyclodextrins. The observations are interpreted by the fact that olive phenols can create inclusion complexes with cyclodextrins, which protects them from degradation during storage. Those information can be useful in terms of creating added value products. HPB and RAMEB cyclodextrins could be useful for stabilization and extending the shelf life of potential olive pomace based nutraceutics.