Silver nanoparticles (AgNPS) were synthesized using olive oil as reducing and stabilizing agent. AgNPS prepared in non-aqueous solution,
where the start material was dissolved in acetone as a solvent and to be miscible with olive oil. After heating at 110 C, the color turned into
brown colloidal. AgNPS characterized by UV–visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction
(XRD), atomic force microscopy (AFM), dynamic light scattering (DLS) and scanning electron microscopy (SEM). All techniques showed
the formation of spherical AgNPS of metallic sliver in crystalline phase with narrow particle size distribution. Estimation of minimum
inhibitory concentration of AgNPS and The antibacterial activity of Silver nanoparticles was evaluated by agar well diffusion method .
Several kinds of bacteria were studied like Proteus mirabilis, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Vibrio cholera,
Vibrio paraheamolyticus, Klebsiella pneumonia, and Salmonella enteritidicus, where AgNPS showed broad spectrum antibacterial activity.
Keywords: Antibacterial, Silver nanoparticles, AFM, XRD, DLS, olive oil