Olive pomace is the waste generated from olive oil production and should not be left in unprocessed form during disposal due to its ecotoxicity. Chemical composition of olive pomace is characterised by high content of polyphenols that are linked with numerous positive biological effects. The goal of this paper was to examine the possibilities of using olive pomace extracts as antioxidants in β-carotene-linoleate emulsion model system for the first time. This model was chosen since it represents more realistically the conditions in food matrices and biological systems in comparison to simple chemical models. Method is based on β- carotene bleaching, caused by peroxyl radicals of linoleic acid, which is monitored spectrophotometrically at 450 nm. Presence of olive pomace antioxidants can reduce β-carotene bleaching by competitive quenching of peroxyl radicals. Antioxidant activity of pomace extracts formulated with or without different types (β-CD, hydroxypropyl-β-CD, randomly methylated β-CD and γ-CD) and different concentration (8 and 16 gL-1) of cyclodextrins was examined, and Trolox was used as the referent antioxidant. Apsorbance was measured in 5 minutes intervals during the 200 min period. Parameter R (response) was chosen for quantification of results at 120 min, which is the time when apsorbance decreased to 70% of its initial value. Trolox equivalent (TE) values were calculated for each sample using the calibraton curve of TE concentration – response dependancy. All samples showed significant antioxidant activity. It is concluded that the type of cyclodextrin used in dry extract preparation has significant effect on antioxidant activity. γ- cyclodextrin, randomly methylated β-cyclodextrin and hydroxypropyl-β-cyclodextrin showed most favorable effect on antioxidant activity of pomace extract in β-carotene-linoleate system.