Origanum syriacum is semi-evergreen and is commonly called Syrian oregano or zaatar. It is distributed in the Mediterranean region and North Africa. The fresh za’ater is currently preserved for a few days by refrigeration. Oregano is marketed as fresh only in winter and spring, as it has an unacceptable bitter taste during other seasons. Accordingly, the aim of this study is to evaluate the possibility to extent the stability of the freshness of za’atar by using vacuum packaging combined with natural ingredients under different storage conditions. A total of 132 fresh za’ater samples were divided into four treatments (n=33) and designated as treatment A (100% fresh oregano leaves, control), treatment B (fresh oregano 63.2%, 15% fresh onion, 20% oil, 1.8% salt), treatment C (fresh oregano 61.91%, 15% fresh allium cepa, 20% oil, 1.8% salt, 1.29% sumac), and treatment D (fresh oregano 59.2%, 15% fresh allium cepa, 20% corn oil, 1.8% salt, 4% lactic acid, ultimate pH 4.4). Color traits (L*a*b*), microbiological characteristics (total aerobic, anaerobic, and psychrotrophic as well as yeasts and molds), and sensory (taste, flavor, appearance, saltiness, and overall acceptability) were evaluated during the storage period (42 days). During both room temperature storage and refrigerated storage, the study showed that lactic acid improved microbiological stability by reducing the total number of aerobic, anaerobic, psychrotrophic and fungi. Moreover, the addition of lactic acid inhibited the growth of Clostridium sporogenes DSM 795 which improved the safety of the product. Treatment D had significantly (p<0.05) lower psychrotrophic bacterial count (3.6 log (cfu/g)) during the whole refrigerated period of storage if compared to control treatment A. Fresh za’ater samples preserved at refrigerated temperatures had a brighter green color than room temperature. In conclusion, it was possible to preserve the freshness of za’ater better than conventional methods while maintaining sensory perception and microbiological stability. Refrigerated conditions were the best storage conditions to extend the shelf life of the products.