Fats are a concentrated source of energy for the organs and tissues. They provide organisms with essential fatty acids (EFA) and fat-soluble vitamins. As an important component of the daily diet they should be consumed at high quality and the highest oxidative stability. The study determined the quality of cold-pressed oil from garden cress (Lepidium sativum L.), walnut (Juglans regia L.) and chia (Salvia hispanica L.). The quality of the oils was assessed based on the analysis of their physicochemical properties. The assayed parameters of the oils were viscosity, percentage fatty acid composition, content of tocopherols, conjugated dienes (C2) and trienes (C3), acid value (AV), peroxide value (PV), anisidine value (AV) and oxidative stability. The cold pressed oils were characterised by good quality, as evidenced by low values of AV, PV and AV.