The process of extraction of essential oils depends on the plant species, the composition of the essential oils and their application. The high boiling point and the thermal instability of the ingredients make it impossible to directly produce essential oils by distilling the individual organs of the plant. Essential oils containing volatiles are usually obtained by distillation. The distillation parameters alter the original essential oils in the plant due to the increased temperature, organic acids and water. Steam distillation is suitable for stable and poorly soluble essential oils, which can be obtained with relatively good utilization. In this thesis the basic physical properties (density, color), chemical composition and working parameters of the distillation plant are determined. The isolation of the essential oil was carried out by steam distillation, in a modified Clevenger apparatus. The analysis of the chemical composition of the essential oil and the proportion of characteristic compounds (α-pinene, neryl-acetate and γ-curcumen) was performed by the standard method ISO 11024: 1998. In addition, the technological value of the essential oil has been judged by its aroma and color. The analysis of oil from the island of Pag (OPG Anton Škunca) shows the presence of the five most common compounds with a high percentage: neryl-acetat, γ-curcumen, β-selinen, α-pinen, α-selinen. The compounds represented are higher content of sesquiterpene hydrocarbons (β-selinen, γ-curcumen, α-selinen, ar-curcumen, italicen, γ-selinen, α-copaen), monoterpenic hydrocarbons (α-pinen, limonen), oxygenated monoterpens (neryl-propionate) and monoterpenic ester (neryl-acetate).