Lycopene is one of potential antioxidants which has anti-aging effect. Tomato products, especially tomato paste contains a lot of lycopenes. During storage, the autooxidation of lycopene causes the instability of lycopene itself. Lycopene can be degradated and it will lead to fragmentation of the lycopene molecule. The addition of oil can prevent the autooxidation process in lycopene by blocking this action. The aim of this research is to determine the effect of Extra Virgin Olive Oil (EVOO) addition on physicochemical stability of tomato paste. In this research, tomato paste was made by steaming method and the preparation resulted in two types, tomato paste with EVOO addition and tomato paste without EVOO addition. The physicochemical stability was examined in real-time test and thermal cycling test methods. The evaluation of characteristics included organoleptic, spreadibility, pH, and tomato paste content as lycopene levels. The real-time measurements (25-28oC) showed that the addition of EVOO could maintain the tomato paste characteristic (organoleptic, spreadibility, pH, and tomato paste content). The reaction rate (k) showed that the stability of lycopene content in tomato paste either with or without EVOO addition followed the first order reaction. As a result, it was found that tomato paste without EVOO addition had lower stability compared to tomato paste with EVOO addition. Temperature changes in the thermal cycling test method did not affect the organoleptic, pH, and lycopene content stability of tomato paste.