PURPOSE: To obtain low cost and high quality natural vegetable antioxidants by extracting spices with CO2 to dearomatize them and by treating the solvent extract liq. of the extraction residue with active carbon.

CONSTITUTION: Following steps are performed in a process to produce natural vegetable antioxidants by extracting them from spices selected from the group of rosemary, thyme, sage and origano using compressed carbon dioxide and organic solvents. That is, (a) the spices are dearomatized by extraction using carbon dioxide at a pressure of 80 to 300 barr and a temperature of 10 to 80°C, (b) the extraction residue from the step-(a) is extracted by 1-4C polar alcoholic solvent and/or 5-7C nonpolar hydrocarbon, (c) the solvent extract from the step-(b) is treated by active carbon and (d) the extract from the step-(c), if desired after the solvent is sufficiently removed, is after-treated using water at 40 to 100°C to obtain the objective antioxidants.