Several conventional extraction techniques have been reported for the recovery of natural food preservatives mostly based on the use of organic solvents and energy-intensive processes. Green extraction techniques have gained significant importance during the last decade, owing to their alignment with the principles of green chemistry and sustainability. These novel methods have been developed and optimized to extract pure compounds with lower operational costs and higher recovery rates. Examples of these modern extraction techniques include pressurized liquid extraction (PLE) based on the use of liquid solvents at elevated temperature and pressure, pressurized hot water extraction (PHWE) using water as extraction solvent, supercritical fluid extraction (SFE) ensuring efficient and fast extraction of bioactive compounds at moderate temperatures and without use of harmful solvents, microwave-assisted extraction (MAE) enabling faster heating and lesser thermal degradation of bioproducts than conventional extraction techniques and ultrasound-assisted extraction (UAE) accelerating the diffusion of solvent within the sample through propagation of ultrasonic waves. This chapter reviews the advancements in green extraction technologies and their applications in the production of high-value natural preservatives with enhanced antimicrobial and antioxidant activities.