This study presents enzymatic technology as a fresh and innovative method for extracting essential oils from various plant sources. The utilization of enzymes that facilitate the degradation of cell walls and starch has been observed to augment the efficiency of essential oil extraction. Commonly employed enzymes for the extraction of essential oils encompass cellulase, pectinase, hemicellulase, xylanase, endoglucanase, and amyloglucosidase. In conjunction with several conventional and innovative extraction techniques, enzymatic pretreatments are employed. This study included a combination of conventional techniques, namely, Soxhlet, solvent based, and hydrodistillation, along with enzymatic pretreatment, as well as innovative extraction methods including supercritical fluid extraction, ultrasound, and microwave. The optimization of extraction through the utilization of enzymatic pretreatment, in combination with other methodologies, necessitates the adjustment of numerous independent variables. This study focuses on the methods and protocols and the various independent variables in the process of extracting essential oils using enzyme technology. These independent variables include extraction time, temperature, enzyme concentration, solid/liquid ratio, particle size, irradiation power, ultrasonic power, and microwave power.