The current study explores the antibacterial activity and HPLC (high performance liquid chromatography) profiles of olive (Elaeocarpus floribundus) fruits. The ethanolic extract of olive fruit parts: seed (OSE) and mesocarp-epicarp (OME), were prepared, and tested for their antibacterial activity, by agar-well diffusion method using 1.875 -6.25 mg/well, against the clinical isolates of methicillin resistant Staphylococcus aureus (MRSA; n=3). The HPLC profiles of the extracts were prepared. For the test MRSA isolates, the OSE, at concentrations 1.875, 3.125 and 6.25 mg/well, had ZDI (zone diameter of inhibition) values 8 1.73 mm (range: 6 -9 mm), 9 1.73 mm (range: 7 -10 mm) and 11.67 1.53 mm (range: 10 -13 mm), respectively, and the ZDIs for OME recorded were 12.33 2.51 mm (range: 10 -15 mm), 13.66 2.08 mm (range: 12 -16 mm) and 16.33 1.53 mm (range: 15 -18 mm), respectively (when the values expressed as mean standard deviation). The HPLC chromatograms for both OSE and OME displayed 9 major compounds with retention times 1.54 -6.14 min and 1.79 -9.47 min, respectively. Thus, the olive fruit extracts (OME and OSE) possessing various phytochemicals, showed anti-MRSA activity, suggesting the plausible usage of the extracts in the preparation of antibacterial leads in combating various life threatening diseases caused due to S. aureus infection, including MRSA.