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Phenolic compounds in olive products are part of the Mediterranean diet known for its benefits to human health. The objectives of this work were to study the phenolic compounds of olive products from two olive varieties, Chemlal and Sigoise, by evaluating their antioxidant power and their protective effect against hemolysis and oxidative stress. We also evaluated the protective effect of oleaster leaf extract (OLE) and purified oleuropein (OLR) against gastric ulcers. The results showed that the extracts studied have significant antioxidant activity. These extracts also have a protective effect against lipid peroxidation. Our results show that phenolic extracts from olive products effectively protect erythrocytes against hemolysis and enhance their antioxidant defense. This study showed that OLE and purified OLR protect against ethanol-induced gastric ulceration and damage. In conclusion, our study highlighted the importance of the antioxidant properties of phenolic extracts fromolive products.