SummaryTests conducted on a pilot‐plant scale with two lots of commercial, alkali‐refined safflower oil demonstrate that no difficulty is experienced in producing a salad oil of good, initial quality with good flavor stability when stored at 60°C. in the dark. Although results indicate safflower oil is suitable for a salad oil, they should not be construed as indicating its stability as a cooking oil since tests of this type were not conducted.The addition of citric acid improved the oxidative stability of the oil, and citric acid plus propyl gallate gave even further improvement. No significant increase in flavor stability resulted from these additives.