Recently, the interest in olive leaf has increased due to its high phenolic content. It has a high potential for industrial exploitation in food industry and the main process in olive leaf treatment is drying. Drying affects the product quality and is an energy-intensive process, so the use of heat pumps in drying processes that have low operating cost has attracted the attention of the investigators. In this study, response surface methodology was used to optimize operating conditions of drying of olive leaves in a pilot-scale heat pump conveyor dryer. The independent variables were air temperature, air velocity, and process time, and the responses were total phenolic content and antioxidant activity loss, final moisture content, and exergetic efficiency. Optimum operating conditions were found to be temperature of 53.43C, air velocity of 0.64 m/s, process time of 288.32min. At this optimum point, total phenolic content loss, total antioxidant activity loss, final moisture content, and exergetic efficiency were found to be 9.77%, 44.25%, 6.0% (w.b.), and 69.55%, respectively.