FIELD: fat-and-oil industry and food-processing industry. SUBSTANCE: flax oil is based on triglycerides and contains unsaturated fatty polyacids including alpha-linolenic acid (Omega-3), linolenic acid (Omega-6) and unsaturated fatty monoacids including oleic acid (Omega-9), as well as vitamin E, and further contains phospholipins and palmitolic acid (Omega-7) as unsaturated monoacid, with mentioned components being used in predetermined ratio. Method involves cooling seeds to temperature of -12-15 C; processing seeds to provide moisture content of 8-10%; pressing; rectifying, settling and filtering oil; stabilizing produced oil and packing in hermetically sealable dark color package. Method allows flax oil with improved dietary, prophylactic and curative properties to be produced. EFFECT: simplified method, reduced production costs, increased shelf life and improved consumer and nutritive properties. 8 cl, 1 tbl
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