The aim of this research was to evaluate the effect of incorporating olive wastewater (OWW) into the diet of Cobb 500 broiler chickens on zootechnical performance, carcass characteristics as well as to study meat physicochemical properties indicators of technological quality. The experiment involved a total of 100 broiler chicken aged 45 days. The rate of total phenols, tannins, sugars, dry matter and minerals (P < 0.001) in the diet of the two standard formulas and with olive wastewater showed a significant variation. At slaughter, meat physicochemical characteristics were measured on pectoral muscle. A significant difference was observed in body weight gain (P < 0.001), feed conversion ratio (P < 0.001) and mortality rate (P < 0.03) with improvement in the condition of the batch subjects receiving a diet with OWW. Statistically, the carcass yield differed significantly between the two groups, notably in breast and thigh weights (P < 0.001). Technological properties, such as myoglobin content (P < 0.0, Napole yield, and meat texture (P < 0.001) were also enhanced, reflecting better color, tenderness, and cutting yield. This study is the first to analyse and compare the physicochemical proprieties of cobb 500 strain broiler meat in Algeria after incorporation of olive wastewater