The extraction of olive oil generates a by-product, called olive pomace, with high polluting potential and little used as raw material. This residue is rich in nutrients such as lipids, crude protein and minerals, but the majority is insoluble food fiber, which is composed of phenolic materials with high molecular weight, such as lignocellulosic compounds. These compounds have low bioaccessibility because there is no solubilization in stomach or small intestine, arriving intact to the colon. The objective of this work was to increase the bioaccessibility of the phenolic compounds of olive pomace, using physical (extrusion) and enzymatic methods. For the extrusion tests, two moisture contents were tested for defatted olive pomace: 20% (E20) and 30% (E30) (w/v) of dry matter. Extrusion was performed in an extruder (Ex-Micro model, Exteec Máquinas, Ribeirão Preto, SP, Brazil) at temperature of 100°C. Extrudates were dried at 40°C for 24 h and total phenolic compounds was quantified. For the enzymatic treatment, 10 grams of defatted olive pomace was incubated with 40 mL water (pH 5) and 315 U/g cellulase (Celluclast 1.5L) for 3 hours. The mixture was centrifuged (2000 g/ 10 min) and the supernatant was used to analyze the total phenolic compounds. For the extrusion tests, there was a reduction in the content of phenolic compounds of approximately 83% and 72%, for E20 and E30 respectively. The thermal treatment of extrusion promoted the degradation of free phenolic compounds, rather than release the bounded phenolics. For the enzymatic test, no significant difference was observed in free phenolic compounds. Thus, the cellulase enzyme was not efficient to release the phenolic compounds that were strongly bound to matrix. In summary, new studies must be conducted to release phenolic compounds from olive pomace, using other associated enzymes or modifying extrusion conditions.