Abstract: Incorporation of clove oil to the butter is beneficial for human health. In this study, to developed the clove oil added butter and to evaluate the physical and chemical properties of of butter during storage. Butter was made using different concentration of clove oil (0.0%, 0.25%, 0.50% and 0.75% w w-1) and kept in refrigerator at 4 oC for 8 weeks. The moisture, fat, pH, titratable acidity, free fatty acids contents and antioxidant activity as well as sensory characteristics of clove oil added butter samples were analysed during the storage period.