The objective of our study were antioxidant properties of oregano and thyme essential oil by testing their scavenging effect on DPPH radicals activities and antibacterial activities against one Gram-positive strain (Bacillus cereus CCM 2010) and two Gram-negative strains (Pseudomonas aeruginosa CCM 1960; Escherichia coli CCM 3988) was also performed. The thyme EOs showed strong antibacterial activity against Escherichia coli CCM 3988 in 0.75 and 0.375 ml.ml-1 concentration of EOs. Very strong antibacterial activity was found in thyme and oregano EOs against Bacillus cereus CCM 2010 in 0.75, 0.375, 0.188 and 0.094 ml.ml-1 concentration of EOs. In comparison to BHT (5.60 µg.ml-1 after 30 min; 2.82 µg.ml-1 after 60 min) and ascorbic acid (7.48 µg.ml-1 after 30 min; 4.79 µg.ml-1 after 60 min), O. vulgare oil shows significantly higher DPPH activity (2.99 µl.ml-1 after 30 min; 2.02 µl.ml-1 after 60 min). From the other side, T. vulgaris essential (9.69 µl.ml-1 after 30 min; 5.84 µl.ml-1 after 60 min) oil shows lower antiradical activity in comparison to BHT, and higher activity in comparison to ascorbic acid.