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This paper reports the first approach to the antioxidant potential evaluation of traditional stoned table olives ‘‘alcaparras’’. This kind of olives are largely produced and consumed in Trás-os-Montes region (Northeast of Portugal). Different solvents and temperature extraction conditions were employed in order to achieve the best method to obtain phenolic compounds and a higher antioxidant activity. The optimum method (water at boiling temperature) was applied on 10 samples from the traditional market. The total phenol content ranged between 5.58mg gallic acid equivalents (GAE)/g and 29.88mg GAE/g and effective concentration (EC50) values were in the range 0.36–1.64 and 0.34–1.72 mg/mL for reducing power and radical scavenging effect, respectively. A significantly negative linear regression was observed between the total phenol content found in the samples and its antioxidant activity.