Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1-0.4%, w/ w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was evaluated by Rancimat (110-150 • C). The essential oil addition promoted the antioxidant and total reducing capacities but, unfortunately, increased primary and secondary related quality parameters. Moreover, flavoring decreased the oils' oxidative stability. The kinetic-thermodynamic data showed that unflavored oils had significantly lower oxidation reaction rates (0.055-0.06492 h − 1 ), more negative temperature coefficient (− 0.0268 • C − 1 ), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol − 1 ) and frequency factor (10.9 × 10 9 h − 1 ), higher positive enthalpy of activation (79.4 kJmol -1 ), lower negative entropy of activation (− 131.8 J mol − 1 K − 1 ) and greater positive Gibbs free energy of activation (129.95-135.23 kJ mol − 1 ), showing that oils' oxidation was negatively influenced by the essential oil incorporation. Overall, oxidation had a non-spontaneous, endothermic and endergonic nature. Finally, olive oils could be satisfactorily classified (principal component and linear discriminant analysis) according to the flavoring level, using qualityantioxidant-stability or kinetic-thermodynamic datasets. The latter showed a less predictive performance, although ensuring the full discrimination of unflavored from flavored oils.