Olive leaves, often regarded as agricultural and industrial waste, hold significant potential for economic and medicinal applications. This study examines the valorization of olive leaves through the extraction of phenolic compounds, notably oleuropein and hydroxytyrosol, using autoclave extraction techniques. It also investigates encapsulation techniques employing maltodextrin and sodium caseinate as wall materials to preserve the stability and bioavailability of these compounds. The results indicate a rich phenolic profile in the nonencapsulated olive leaf extract (OLE), demonstrating high antioxidant and antibacterial activities against various pathogens. The encapsulation process achieved high efficiency with a mixture of maltodextrin and sodium caseinate. Furthermore, FTIR spectroscopy and NMR analyses confirmed the presence of functional groups in the encapsulated extract, providing insight into its molecular structure. Overall, this study underscores the potential of olive leaves as a valuable source of bioactive compounds and highlights the importance of innovative extraction and encapsulation techniques to optimize their use across different applications.