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The aim of this study is to improve extraction of biologically active compounds (BACs) found in Rosmarinus officinalis L. from Algeria country using green extraction process. The effect of the main process variables (time, ethanol concentration, solid-to-liquid ratio) on maceration efficiency has been studied using Factorial Design (FD) to verify the single factors effects. Total Polyphenol Content (TPC) and Total Flavonoids Content (TFC) were measured to control the maceration efficiency in different experimental conditions. The iso-response curves and the response contours have been exploited. The best experimental results were 0.15 g/mL, 50%, 1hour and 0.15 g/mL, 50%, 72hours for TPC and TFC respectively. The values of TPC and TFC were 2.5 mg GAE/g DW and 1 mg QE/g DW respectively. These results were in perfect agreement with the expected theoretical model. The relationship between the TPC and TFC provides a high correlation coefficient (0.82). [ABSTRACT FROM AUTHOR]