The topic of this thesis is the production and stabilisation of cold - pressed sunflower oil. Cold-pressed oil is produced from sunflower seeds using a laboratory continuous screw presses. During the molding process parameters have been changing : temperature of the head presses, the speed of the auger and attachment for oil cake exit. When molding was completed the natural precipitation of oils was carried out for 14 days and then the crude oil was filtered. After that, the analysis of the crude oil for the quality parameters of oil was performed : free fatty acids, peroxide value, the proportion of insoluble impurities and moisture and volatile substances.. Determined oxidation stability of sunflower oil, with and without added antioxidants, applying Test of sustainability at 98°C. Antioxidants used in this study are: rosemary extract, extract of cloves, cumin extract and octyl gallate. The highest yield of sunflower oil during pressing is obtained with process parameters: the continuation of the output cake 5mm, speed cochlea 28 Hz and temperature of the head presses 80°C. Of the tested antioxidant best performance protection sunflower oil from oxidative deterioration shows rosemary extract.