Two edible oil blends, namely groundnut oil:rice‐bran oil and mustard oil:rice‐bran oil, were prepared in different proportions and stored for a period of three years. Their physicochemical characteristics were determined. The results agreed with expected values except for free fatty acid percents and butyrorefrac‐tometer readings, presumably due to rancidity. Fatty acid compositions of the blends were determined and ratios of characteristic fatty acids, like lignoceric to palmitic for groundnut oil:rice‐bran oil blends, and erucic to palmitic for mustard oil:rice‐bran oil blends, were calculated to identify individual oils in the blend.