With the rising interest in clean-label and naturally preserved food, essential oils (EOs), plant-derived volatile aromatic substances, have emerged as viable alternatives to artificial preservatives due to their strong antimicrobial and antioxidant features. This review synthesizes the applications of EOs across various food types such as meat, dairy, fish, fruits, and cereals. It evaluates their ability to counter microbial spoilage and oxidative decay, and considers their influence on food quality and sensory characteristics. While EOs show considerable promise, limitations, including sensory disruptions, volatility, and poor stability, must be addressed. Regulatory restrictions and safety thresholds also pose challenges, especially for sensitive populations. Novel methods such as encapsulation, synergistic EO combinations, and eco-friendly extraction techniques are explored to enhance performance and sustainability. This chapter concludes by highlighting research priorities in sensory optimization, toxicity assessment, and regulatory coherence to facilitate broader adoption of EOs in food preservation systems.