This study aimed at the analysis of essential oil and smoke from neem and olive leaves for theirrnbiological (antioxidants and insecticidal) activities. Essential oil was extracted usingrnhydrodistillation technique, and the smoke was collected using lab designed set of apparatus. Thernchemical compositions of the oils and smoke were analyzed by Gas Chromatography MassrnSpectrometry (GC-MS). The test for antioxidant activities was performed using UV-Visiblernspectroscopy. The antioxidant concentration of the sample was determined by using a calibrationrncurve constructed from standard ascorbic acid, and the insecticidal activity test (both repellentrnand mortality) was conducted using cockroaches.rnThe measured average antioxidant concentrations for neem smoke trapped in methanol wasrn19.65% for 152.20 Î¼g/mL, and for olive smoke trapped in methanol was 4.91% for 152.20rnÎ¼g/mL. While, the antioxidant concentration test in the neem and olive smoke trapped in hexanernwas found to be negligible. The time course insecticidal (insect repellent) activities werernperformed at 10, 20, 30, 40, 50, and 60 minutes using 15 mg of the smoke trapped in hexane andrnmethanol against cockroaches.rnFor the neem hexane trapped smoke sample the minimum % repellent was 20 % at 10 minutes,rnand the maximum was 81.24 % at 60 min, and for olive hexane trapped smoke was 14.16 % atrn10 min and 77.96 % at 60 minutes. The neem methanol trapped smoke showed 42.92 % at 10rnmin, and 100 % at 60 min. The olive methanol trapped smoke showed 33.33 % at 10 min, andrn92.10 % at 60 minutes. The time course insecticidal (insect mortality) activities were performedrnat 3, 6, 9, 12, 24, and 36 hours using 1.25%, 2.5%, 5%, 10% samples concentration.rnThe minimum and maximum % mortality of neem hexane trapped smoke was 6.66 % at 1.25%rnconcentration in 3 h, and 80 % at 10 % concentration in 36 h, For olive hexane trapped smokernthe minimum rate was 6.66 % at 1.25% in 3 h, while the maximum was 60 % at 10 % over 36rnh. For neem methanol trapped smoke the minimum was 20% at 1.25% concentration in 3 h andrnthe maximum was 100 % at 5 and 10% concentrations in 6 h, for the olive methanol trappedrnsmoke the minimum was 20 % at 1.25 % concentration at 3 h while, the maximum rate wasrn100% at 10 % concentration in 24 hours.rnThe major compounds detected in the neem hexane trapped smoke were Methyl Hexadecanoatern(12.11%), Methyl stearate (4.88%). The major compounds detected in olive hexane trappedrnsmoke were Methyl octadec-9-enoate (E)- (29.66%), Methyl (9Z,12Z) â€“ octadeca-9,12-dienoatern(15.35%), Methyl Hexadecanoate (13.54%), The methanol trapped smoke of the neem showedrn3,5-ditert butyl phenol (29.35%), Methyl Hexadecanoate (12.93%), 1,2-15,16-Diepoxy hexadecanern(7.92%) as major compounds, and the olive methanol trapped smoke showed 2,6-ditertbutylrnphenol (38.27%), Methyl Hexadecanoate (8.70%), (E) -Tetradec-2-ene (8.45%), as majorrncompounds. From the leaves the essential oil of neem extract showed Methyl tetracosanoatern(3.72%), 2,4-Bis (dimethyl benzyl)-6-t-butyl phenol (3.39%), Glabrol (2.79 %), as majorrncompounds, and the olive essential oil extract were Benzene acetaldehyde (3.24%), Ndesmethyltapentadolrn(1.90%), 1-(2,6,6-trimethyl cyclohexa-1,3-dien-2-en-1-one (1.88%) asrnmajor compounds.