In view of its antioxidant properties, oleuropein has considerable potential as a food ingredient in preventing oxidation, thereby enhancing the nutritive value of food. However, the production of oleuropein from olive leaves at an industrial scale faces challenges, including its instability in water, decomposing through hydrolysis to form the more apolar aglycone with lower solubility in aqueous systems . Consequently, reliable analytical determination of oleuropein in olive leaves is a pivotal step to identify varieties that could be more seriously considered for large-scale extraction.