Nowadays, both the food and pharmaceutical industries have shown an increased interest in by-products and wastes from food processing, particularly vegetable oil processing, to obtain high-value compounds. This has also encouraged researchers to carry out studies on the efficiency of innovative methods for use in the industry to produce new foods, food additives, and other valuable components. This chapter focuses on a literature review about the green technologies and their application for the extraction of high-value compounds, such as polyphenols, that can be used as natural antioxidants. The main advantages of these innovative and green methods include high-quality products, better efficiency, potential economic benefits, and reduced deleterious effects on the environment.