Nanoemulsion of oleoresin of ginger extract (Zingiber officinale var. Roscoe) in vegetable oil was developed and characterized for the purpose to encapsulate bioactive in ginger for oral delivery formulation. Ginger extract oleoresin was known as natural antitumor, antimicrobial agents and antioxidants, but it has limited therapeutic utilization because of its poor bioavailability and natural physicochemical characteristics. The low solubility of phenolic compounds of oleoresin in the gastrointestinal tract has also been known, as well as its heat sensitivity. In this research nanoemulsions were prepared by using virgin coconut oil (VCO) and palm oil (PO) as the oil phase with various concentrations of Tween 80 surfactant, i.e. 2%, 3% and 4% (w/w). Maceration of fresh and dry ginger in ethanol resulted in oleoresin yield around 9.8mg/g dry ginger. High shear emulsification method formed droplet size of 222nm and 292nm with VCO and PO oil phase, respectively. The highest encapsulation efficiency was obtained in VCO nanoemulsion using 4% Tween 80 surfactant. The accelerated stability testing using centrifugation showed no phase separation in all emulsion samples, thus emulsions have a shelf life of at least one year. The results indicate that VCO and PO nanoemulsion has the potential to be used as an oral delivery formulation of ginger extract oleoresin.