SummaryData and information have been presented with respect to the extraction, processing characteristics, and the chemical and physical characteristics of oil obtained from white sesame seed.Extraction of sesame seed with hexane yielded a crude oil low in free fatty acids and in color. The oil was refined with caustic soda under a variety of conditions with low losses and bleached with comparatively small quantities of several bleaching earths each of which produced a light‐colored oil.Data have been presented on progressive changes which occurred in the composition, stability, plasticity, and refractive index of the fat during selective hydrogenation of the refined and bleached oils.Sesame oil hydrogenated to shortening consistency exhibited extremely high stability when tested by the accelerated active oxygen method. This stability confirms previous suggestions that sesame oil contains one or more antioxidants of greater activity than those present in most of the other vegetable oils of commerce.