Ozone is a highly effective oxidant. In its gaseous form, ozone is not a stable compound; however, stability and effectiveness are sustained for a long period, when stored in vegetable oils. In this study, solutions are prepared containing a combination of ozone nanobubbles, vegetable oils and emulsifiers. Throughout the study, the antibacterial effectiveness and stability of ozone nanobubble carried in liposomes and their solutions with thymol are tested on strains of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922). Findings of the study suggest that the stability range of the ozone nanobubbles carried in liposomes extend to a 1-year period. In addition, the antibacterial effectiveness of this structure, both with and without thymol, is tested to be substantially high on the sample bacteria. These ozone structures/solutions can be stored at +4 degrees for an extended period of time compared to ozone's possible stability range as a sole trioxygen molecule. Results of the study highlight the possibility of extending the storage/stability range even further.