The objective of this study was to establish a conceptual approach for developing a margarine enriched with honey free from the synthetic antioxidant „α-tocopherol“ and the chemical preservative „potassium sorbate“. Five types of honey of different origins were considered. Pollen analysis revealed that four were of monofloral origin (Fabaceae, Fagaceae and Asteraceae) and one sample was polyfloral. The physico-chemical parameters of honeys and formulated margarines proved compliant with standards. The addition of honey to margarines makes them rich in phenolic compounds. Their antioxidant potential, assessed by Ferric Reducing Antioxidant Power Assay (FRAP) and CUPRAC, revealed values ​​6.44 (M3) and 28.79 mg GAE/100g (M4), and 22.40 (M5) and 57.32 mg GAE/100g (M2), respectively. The antibacterial power of honeys gave margarines greater microbiological stability. In addition, follow-up assessment of oxidative stability using Schaal, conjugated diene and triene, thiobarbituric acid reactive substances (TBARS) and Rancimat tests over a twelve-week storage period revealed that the honeys used offered statistically significant protection against oxidation of the lipid phase. Margarines M4 and M5 were the most resistant to oxidation, due to the quantity and the quality of the antioxidants present in the honey. Spearmane correlations showed that these Algerian honeys were an excellent source of antioxidants, and that honey flavonoids retard margarine oxidation. Chemometric analysis revealed a single homogeneous group (M1 and M2) and confirmed the correlations obtained. In conclusion, honey could be used as a natural antioxidant and preservative in margarine.