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In the present study we examined samples of aromatized aromatic olive oil and we determined the concentration of total phenolic components by the Folin-Ciocalteu method as well as the antioxidant capacity with ABTS (2,2-azinobis-3-ethylbenzothiaziline-6-sulfonate reagent) and DPPH (2,2-di (4-tert-octylphenyl) -1-pyridylhydrazide). In particular, two different varieties of olive oil were used and flavored with 7 different plants or their combination. Their stay in the olive oil was for 2,3,4,6 and 8 months respectively and, depending on the samples, were placed in the refrigerator until the day they were used to determine their constituents. The aromatic plants used were: oregano, thyme, peppermint, lavender, garlic, rosemary, orange and chilli peppers, The results were analyzed using the SPSS statistical program.