The types and quantities of phenolics, considered as a main group of natural antioxidants, vary in different olive matrices (leaves, fruit, stones, seeds, bark, and paste). However, comparative studies of different extracted amounts of such material are scarce in literature. This manuscript deals with the partition of extracted phenolic compounds mainly oleuropein in olive leaf and bark through hydrodistillation experiments. The analysis of the extracted compounds was performed using HPLC techniques. We notice that the olive bark contains a considerable amount of oleuropein, exceeding twice the amount that was extracted from the leaves.