Abstract: Virgin olive oils are known to be more resistant to oxidation because of their content of more potent natural antioxidants and lower unsaturation levels. Admixing of virgin olive oil with other (less stable) edible oils leads to improvement of physico-chemical characteristics and oxidative stability. Blends (10, 20 and 40 v/v) of virgin olive oil with sunflower and soybean oils were prepared and evaluated by determining the changes in physicochemical properties such as refractive index, color index, peroxide value, free fatty acid %, iodine value, fatty acid composition. In addition, total phenolic contents as well as their antioxidation efficiency, measured by Rancimat method and DPPH scavenging activity were examined. It was concluded that the sunflower and soybean oils, admixed with cold pressed virgin olive oil at a level of 20 and 40 %, have the best quality parameters, however, 20% virgin olive oil blend is more satisfactory and superior to other blends combining both stability and economy aspects
