The experimental results of supercritical CO2 extraction on summer savory (Satureja horlensis L.) oil at pressures ranging from 12 to 18 MPa and at a temperature of 313 K are presented. The optimum conditions achieved to obtain the maximum extraction yield were 12 MPa, 120 kg CO2/h kg solid and 1 h of extraction. The extract was fractionated in three separators, operated in series. The optimum fractionation conditions which minimize the coextraction of unwanted compounds were investigated using a two-level factorial design approach. The extracts obtained were compared with summer savory essential oil isolated by steam distillation and by a modified Clevenger apparatus. A study of the antioxidant activity of summer savory extracts was performed using the Rancimat method.