A process for producing rose oil comprising a preliminary enzymatic treatment of the vegetable feedstock-fresh rose flowers or wastes from rose extraction in an aqueous medium at a ratio between the feedstock and water of 1:1.5-3.0 respectively at a temperature ranging from 40 DEG to 45 DEG C. and a natural pH of the feedstock with water for 2 to 4 hours using enzymatic preparations comprising products of biosynthesis of microorganisms of genus Trichoderma or Geotrichum and containing active beta-glucoside-hydrolases specific in respect of rose glycosides and enzymes hydrolyzing structural polysaccharides of plants, taken separately or in combination in an amount of from 0.1 to 0.5% by weight of the starting feedstock; then the treated vegetable feedstock is subjected to hydrodistillation and the desired product is recovered from the resulting hydrodistillate.
