Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.; Dodatak fitosterola i antioksidansa hrani može pozitivno utjecati na zdravlje potrošača, međutim, tijekom duljeg skladištenja ti spojevi gube stabilnost. Stoga je svrha ovog istraživanja bila pripremiti salatni preljev s kakao maslacem optimalnog sastava i odrediti stabilnost fitosterola i fizikalno-kemijske karakteristike preljeva tijekom skladištenja. Kakao maslac ekstrahiran je iz zrna kakaa pomoću superkritičnog C02 (zelena tehnologija) i dodan u salatni preljev (pripremljen s različitim omjerima kakao maslaca i sojinog ulja). Salatni preljev s 30 % kakao maslaca (najstabilnija emulzija) odabran je za ispitivanje stabilnosti tijekom skladištenja pri 4 i 30 °C. Vrijednosti fizikalnokemijskih parametara te maseni udjeli fitosterola, fenola (određenih pomoću Folin-Ciocalteu reagensa) i 2,2-difenil-l-pikrilhidrazila (DPPH) smanjivali su se s porastom vremena skladištenja (od 0 do 28 dana), a rasli s porastom temperature, najvjerojatnije uslijed oksidacije ulja. Stoga je zaključeno da je najpoželjnija temperatura skladištenja salatnog preljeva 4 °C. Dobra stabilnost salatnog preljeva koji sadržava 30 % kakao maslaca pri različitim temperaturama tijekom 28 dana omogućuje njegovu primjenu u proizvodnji salatnih preljeva obogaćenih fitosterolima.