Using olive pomace as raw material, extraction of hydroxyl casein using ultrasonic assisted low eutectic solvent. By examining the effects of ultrasound extraction time, ultrasound temperature, ultrasound power, low eutectic solvent molar ratio, and water content on the extraction rate of hydroxyl cheese in olive pomace. The results showed that the optimal extraction process conditions were ultrasonic extraction time of 30 minutes, ultrasonic extraction temperature of 40 ℃, ultrasonic power of 300 W, molar ratio of low eutectic solvent of 1:1, water content of 20%. The extraction conditions were optimized by response surface software. The optimal extraction rate is 19.76%.