This study investigated the effects of various concentrations (0, 0.1, 0.2 and 0.4%, v/w) of olive leaf extract on low fat apricot yogurt. The addition of the olive leaf extract during the preparation of low fat apricot yogurt significantly (P < 0.05) influenced dry matter, protein and ash contents and pH value. Streptococcus thermophilus count was statistically (P < 0.05) affected by addition of the olive leaf extract. The water holding capacity values of the samples decreased throughout the storage period. The viscosity values of the samples with olive leaf extract were not significantly (P > 0.05) different from the control samples (except 15th day). Yogurt including 0.4% olive leaf extract had the highest antioxidant activity at the end of the storage. Practical Applications Olive and olive leaf extract have numerous benefits such as antioxidant, antimicrobial and hypocholesterolemic properties. This study has proved the effect of the olive leaf extract on the chemical, microbiological, antioxidant and sensory properties of yogurt. The effect of the olive leaf extract on the viability of Streptococcus thermophilus was found to be very important. A functional product with high antioxidant properties can be produced by adding olive leaf extract during yogurt production.