Antioxidants are compounds that are responsible for neutralizing free radical uptake, protecting cells from the toxic effects produced and contributing to disease prevention. One fruit that is suspected of having antioxidant activity is olives (Olea europaea L.). This study aims to determine the antioxidant ability of olive oil and olive oil cream. Creams are made using a melting method. The results of the research on the physical properties of the cream preparations obtained significant differences (one way ANOVA) on the organoleptic test and viscosity test on each formula, but there was no difference in the pH, homogeneity, and spreading test. In the stability test of cream preparation, the method used is storage test at room temperature (± 25 ºC) for 28 days, cycling test and mechanical test. The results obtained are organoleptically and homogeneously stable, while for pH, viscosity, and spreading capacity unstable at room temperature for 28 days. In the cycling test method showed unstable cream, while the mechanical method showed a stable cream.