Mixed vegetal extracts are interesting target of new products as nutraceuticals, superior ingredientsfor the design of functional food, singular ingredients for cosmetics, etc. In this work the extraction of amixture of spinach and rosemary leaves (50 wt.% of each plant) was investigated in terms of its antioxidantactivity, and compared with the extraction of the separate species. Phenolic diterpenes of rosemary andcarotenoids of spinach were target compounds due their recognized biological activities. Two differentextraction techniques were applied, namely pressurized liquid extraction using hexane at two differenttemperatures (100 and 150◦C) and supercritical fluid extraction with pure carbon dioxide at 40◦C andtwo different pressures (20 and 30 MPa). For each extraction technique and conditions three differentraw materials were employed: spinach leaves, rosemary leaves and the mixture 50:50 of spinach androsemary leaves