Abstract: Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to produce edible vegetable oil blends rich in ω-3 fatty acids and with greater oxidative stability than pure chia oil. Blending of chia with other specialty oils (walnut, almond, virgin, and roasted sesame oils) was assessed in the following respective proportions: 20:80, 30:70, and 40:60 (v/v). An accelerated storage test was conducted (40 ± 1 °C, 12 days). Primary and secondary oxidation products, free fatty acid content, antioxidant compounds, fatty acid composition, and induction time were determined. The blends presented higher oxidative stability indices than chia oil. Sensory analysis showed that, given a pure oil, judges did not identify statistically significant differences among the blends. The results suggest that blending of chia oil is an adequate alternative to obtain ω-3-enriched oils with higher oxidative
stability indices.