The preparation of olive oil microencapsulation by β-cyclodextrin adduction was studied. The embedding rate was used as evaluation index. The factors which affected the crafts of microencapsulation preparation included ultrasonic treatment time, wall material concentration, embedding temperature, core wall ratio and embedding time was analyzed. On the basis of single factor experiment, the optimal process parameters of microencapsulation of olive oil were determined by response surface methodology. The results showed that the optimal embedding conditions were ratio of core to wall 1∶6, ultrasonic treatment time 15 min, wall material concentration 1∶19, embedding temperature 60 ℃, embedding time 90 min, and the embedding rate of olive oil was 76.2%.