Today, a wide range of edible oils are available in the market but no single edible oil is able to meet recommendations given for healthy oil. So, blending of different edible oils is an emerging mechanism to develop a healthier and stable edible oil so as to satisfy consumer needs. Blending is an economical way of modifying the physicochemical characteristics besides enhancement of oxidative stability. Thus, in this study blends of sesame, niger and flax seed oil in different proportions were evaluated for various physicochemical parameters: density, viscosity, refractive index, accelerated oxidative stability, saponification value and peroxide value were determined using standard method using digital analytical balance, Brookfield RHEO meter DV3T instrument, Krusi Optronic, 892 professional Rancimate apparatus, AOAC official Method no. 920.160 and titration with Na2S2O3 solution, respectively. The density, viscosity, refractive index, saponification value and accelerated oxidative stability value ranged: 0.921(N12F81S7)- 0.957(N8F20S72) g/mL; 46.2(S100)-63.6(F100) centipoise; 1.473(F100)-1.482(S100); 171(N34S66)-177(N47F53) mg of KOH/g of oil; 0.874(F100)-4.697(S100) hours, respectively