Oregano (Origanum vulgare L.) is widely used as a spicy-aromatic, essential-oil and medicinal culture in various sectors of the economy. The steam distillation method was used to obtain samples of essential oil of plants of new varieties of oregano, cultivated in the conditions of the Republic of Belarus. More than 20 components were identified in the essential oils of oregano, the main of them are the sabinene, limonene, β-ocimene, germacrene D. Essential oils of oregano of varieties ‘Zavirukha’ and ‘Aksamit’ have antibacterial activity in relation to gram-negative and gram-positive bacteria. The more pronounced antimicrobial properties of essential oils from oregano plants with white (‘Zavirukha’ variety) in comparison with pink (‘Aksamit’variety) aureoles of flower are due to the increased content of tymol and eugenol. The obtained results on the content, component and enantiomeric composition of essential oils, as well as their antibacterial properties, allow us to more fully assess the quality of oregano with the prospect of its use in various sectors of the economy.