Abstract: Olive oil microcapsules were prepared by emulsion polymerization-freeze drying method,and konjac gum,gum arabic were used as wall material. Microencapsulation efficiency,encapsulation yield and the core material load were used as the evaluation index in the response surface methodology. The system of fuzzy comprehensive evaluation was established to optimize the embedding process of olive oil microcapsule. The experimental results showed that the optimum conditions for olive oil microencapsulation were as follows:The rate of konjac gum in the wall material was 74%,the rate of gum arabicin the wall material was 26%,the emulsifying temperature was 40℃,wall-core ratio was 5.7:1.Under these conditions,the embedding rate of olive oil microcapsule was 64.8%,the load was 13.3%,and the yield was 94.0%. Under the electron microscope,the microcapsules showed a round shape with uniform and relatively full particles,and the particle size was about 0.2~0.3 μm.The experiment has achieved its intended purpose. Microencapsulation helps improve the utilization of olive oil and meanwhile prolong its service life.