Safflower - oil crops, the seeds contain 25-37 % provisious oil and 12% protein. The object of the research used seeds of safflower varieties Iris. Studies of the fatty acid composition of safflower oil obtained by method cold pressing. It established that omega-6 fatty acids predominate in safflower oil.It is established that in safflower oil fatty acids of 18 and 16 groups prevail, the content of other fatty acids in the sum makes 1,2 %In the test sample there is a predominance of omega-6 fatty acids (concentration of 80 % linoleic and γ-linolenic fatty acids). The article presents the research of fatty acid composition of safflower oil obtained by method cold pressing. It established that in safflower oil fatty acids of 18 and 16 groups prevail, the content of other fatty acids in the sum makes 1,2 %. In the studied sample there is a predominance of omega-6 fatty acids (concentration of 80 % linoleic and γ-linolenic fatty acids). Also defined physic-chemical characteristics of safflower oil: the acid number AN = 1, 07 mg KOH/g, peroxide number PN = 8, 09 mmol/кгО2, anisidin number AN = 3,25. Humidity safflower oil 0,03 %. The obtained values for the qualitative characteristics indicate the advantages of using this type of oil: directly for food, as well as for the production of oilseeds, such as mayonnaise, sauces, spreads; as biofuel; when designing and optimizing the recipe-tour of animal feed.