The main purpose of the master's work was to determine the nutritional value, technological quality and sensory properties of 14 unconventional oils: peanut, argan, black cumin, mustard, grape seed, inca inchi, coconut, hemp, linseed, poppy, rapeseed, walnut, Camelina sativa oil and ghee butter. We evaluated 27 samples of unconventional oils. The nutritional value and technological quality was assessed by analysis of the fatty acid (FA) composition, the peroxide and the acid number. Oils with the highest α-linolenic acid content are linseed, inca inchi and Camelina sativa oil. Oils rich in linoleic acid are poppy seed, grape seed, walnut, black cumin, peanut and hemp seed oil, with an unfavourable ratio of n-6 / n-3. The most favourable ratio of n-6 / n-3 have rapeseed, hemp seed, mustard and walnut oil. Coconut oil and ghee butter, considering the FA composition and the risk of oxidized cholesterol content, are not recommended for frequent use or they are "only for very modern use". Oils close to the ideal FA composition are rapeseed oil, followed by mustard oil (without erucic acid) and camelina oil, which also have the ideal ratio of n-3 / n-6 fatty acids. We have found that our results mostly matched with the data literature, except one sample of canola and mustard oil, which contained excessive amounts of erucic acid. We also determined the stability of oils and observed that oils suitable for thermal treatment at high T are coconut oil, followed by rapeseed, mustard and peanut oil. Finally, we have made the sensory evaluation of all oil samples with sensory panel, which the most preferred ghee butter, coconut and walnut oil.