Process for extraction and concentration of polyphenolic compounds contained in vegetation waters and/or in pomaces obtained from the processing of olives comprising: 1) collection of the liquid consisting in vegetation waters and/or pomaces after the olive milling process; 2) chemical, physical and enzymatic pre-treatment; 3) tangential filtration at a T in the range of 45 to 50°C, preferably ceramic microfiltration, thus obtaining a concentrate fraction and a permeate fraction; 4) vacuum evaporation of the permeate phase obtained in 3); wherein said pre-treatment 2) comprises: a) acidification to a pH between 2.5 and 4; b) enzymatic treatment by addition of a pool of cellulolytic and pectolytic enzymes, characterised in that during said treatment the liquid is maintained under hydraulic agitation by operating a process for the recirculation of the same liquid eccentrically with respect to the wall of the reactor, wherein said agitation is maintained for a time of 2 to 6h, preferably for about 4h at a T in the range of 30 to 50°C where working with vegetation waters and said hydraulic agitation is maintained for 12-24h at a T in the range of 50 to 80°C where working with pomaces; c) elimination of the solid or semi-solid residue, referred to as a cap, which is collected on the surface at the end of said step b) where said residue has a density comprised between 0.7 and 0.85 g/cm 3, wherein said elimination takes place by pumping and sending the liquid mass collected on the bottom of the pre-treatment tank to the subsequent filtration section and said cap constitutes 2-7% in weight with respect of the total mass of the vegetable water and it contains about 20% of the solids present in the initial vegetable waters. 1) collection of the liquid consisting in vegetation waters and/or pomaces after the olive milling process; 2) chemical, physical and enzymatic pre-treatment; 3) tangential filtration at a T in the range of 45 to 50°C, preferably ceramic microfiltration, thus obtaining a concentrate fraction and a permeate fraction; 4) vacuum evaporation of the permeate phase obtained in 3); a) acidification to a pH between 2.5 and 4; b) enzymatic treatment by addition of a pool of cellulolytic and pectolytic enzymes, characterised in that during said treatment the liquid is maintained under hydraulic agitation by operating a process for the recirculation of the same liquid eccentrically with respect to the wall of the reactor, wherein said agitation is maintained for a time of 2 to 6h, preferably for about 4h at a T in the range of 30 to 50°C where working with vegetation waters and said hydraulic agitation is maintained for 12-24h at a T in the range of 50 to 80°C where working with pomaces; c) elimination of the solid or semi-solid residue, referred to as a cap, which is collected on the surface at the end of said step b) where said residue has a density comprised between 0.7 and 0.85 g/cm 3, wherein said elimination takes place by pumping and sending the liquid mass collected on the bottom of the pre-treatment tank to the subsequent filtration section and said cap constitutes 2-7% in weight with respect of the total mass of the vegetable water and it contains about 20% of the solids present in the initial vegetable waters.