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The present study concerns the characterization of honey and olive oils obtained from Algerian varieties and the evaluation of the biological activity, or more specifically the antimicrobial activity, of polyphenolic extracts. Samples of seven varieties—Tlemcen, Tizi-Ouzou, Mascara, Alger, Sidi-Bel-Abbès, Tiaret, and Tipaza—were used in our experiment. The evaluation of the physicochemical and organoleptic analyses allows us to classify the oils into the “extra-virgin” category. The evaluation of the antibacterial activity of the honeys reveals that the samples of Mascara and Tiaret are the most active of all the bacterial strains tested. The extracts of Tlemcen, Tipaza, and Tizi-Ouzou oils exhibit excellent antibacterial activity, with the highest zones of inhibition and the lowest minimum inhibitory concentrations (MIC) against three strains of bacteria (Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa) in tests based on the disk diffusion method and MIC determination tests. However, a synergistic interaction was also demonstrated between the combination of honey and olive oil extracts with respect to the bacterial strains tested (zones of inhibition from 12 to 30 mm). The results obtained by this study suggest that certain natural therapies containing honey should be used in combination with olive oils.