In the present study, electrospun gelatin/inulin nanofibers loaded with Satureja hortensis (savory) extract were successfully fabricated and characterized. Gelatin–inulin solutions with polymer ratios of 100:0, 90:10, 70:30, 60:40, and 50:50 were prepared for electrospinning, and the influence of key solution properties, including viscosity, electrical conductivity, and surface tension, on nanofiber morphology was systematically evaluated. The average diameter of the resulting fibers ranged from 0.219 to 0.553 μm, depending on the formulation. Fourier transform infrared (FTIR) spectroscopy confirmed the formation of hydrogen-bond interactions between gelatin and inulin and verified the successful incorporation of savory extract into the nanofiber matrix. Furthermore, the antioxidant activity of free and encapsulated extracts was monitored over a 21-day storage period. The encapsulated extract exhibited improved antioxidant stability compared with its free counterpart, demonstrating the protective effect of the nanofiber carrier system. Overall, the findings indicate that electrospun gelatin/inulin nanofibers represent a promising platform for the efficient encapsulation, protection, and delivery of savory bioactive compounds.