AbstractAn ultrasound‐assisted procedure was applied to the extraction of oil from apricot kernels. The best possible combination of extraction parameters was obtained with the response surface methodology at a three‐variable, three level experiments Box‐Behnken design. The optimum extraction parameters were as follows: extraction time: 43.95 min; extraction temperature: 51.72 °C; and solvent/sample ratio: 19.8:01 at a fixed ultrasonic frequency of 40 kHz. Close agreement between experimental and predicted values were found. The viscosity values decreased with increase in the shear rate. Viscosities of samples treated with ultrasound for longer time were relatively higher due to dissolution of heavy suspended components. The results suggest that ultrasonic‐assisted extraction could be a good option for the extraction of oil from apricot kernels.Practical ApplicationsUltrasound treatment is a nonthermal and novel processing technology for extraction of biologically active food components. UAE in this study had a pronounced effect on the overall qualities of the extracted oil while maintaining the quality. Rheological properties of UAE extracted any edible oil is reported first time. This study can be beneficial for industries and researchers for enhancing the yield and maintaining the quality of the oils.