 This study fabricates oregano olive oil-loaded nanoparticles using polyvinyl alcohol and chitosan for increasing bioactive properties, and tests their antifungal and antioxidant activities. The results suggest that the oil-loaded nanoparticles have potential as an antimicrobial agent in food preservation applications. This article was authored by Myrem Vihapi, Azim Yilmes, and Dydum Ossiman.