In this study, rosemary extract was used to enhance the oxidative stability of vegetable oil during frying. This extract is capable to retard oil oxidation throughout its use in frying. This may be due to the presence of phenolic compounds such as Carnosol and Carnosic acid in the ethanolic extract. The degradation products formed at a lower level does not affect the oil quality. Oil formulated with rosemary extract keeps the lower peroxide value, acidity and saturated fatty acid composition. This extract was able to maintain the sensory characteristics of fried product until the 15th frying. Further, studies are required to understand mechanisms with which phenolics compounds inhibit or retard oxidative process.