This study was carried out in order to assess the essential oil's antioxidant properties that were extracted from the kernel of Olea europea. The essential oil was extracted by hydrodistillation, and physicochemical examination and extraction yield determination came next. Then, the total antioxidant capacity and DPPH free radical scavenging techniques were used to assess the antioxidant activity. While the anti-inflammatory potential was assessed using protein denaturation inhibition method. The essential oil's content after extraction was 0.77 ± 0.01%. The essential oil of olive kernels was found to have acceptable quality based on an analytical evaluation of its physicochemical characteristics. The antioxidant activity evaluation's findings indicated that this essential oil possesses intriguing antiradical qualities. It showed up as a low IC50 value of 0.012 mg/ml. It was observed that the antioxidant capacity of olive kernel essential oil is approximately 21.48 ± 0.02 mg AAE/g. For the effect the anti-inflammatory, the essential oil of olives kernel at a concentration of 250 μg/ml showed inhibition of 29.49% of protein denaturation. This demonstrates how the phytochemicals and pharmacological potential of olive kernel essential oil would have a number of positive benefits and might be used in medication formulation.