To obtain an edible oil which has a good flavor, excellent flavor stability and excellent oxidation stability and contains linolenic acid in a large amount, by adding sesame seeds to linseed seeds, Perilla ocimoides seeds, Perilla frutescens crispa seeds, Oenothera tetraptera seeds an/or borage seeds, squeezing the mixture and then purifying the obtained oil.

This method for producing an edible oil comprises mixing one or more kinds of seeds selected from purified linseed seeds, purified Perilla ocimoides seeds, purified Perilla frutescens crispa seeds, purified Oenothera tetraptera seeds, an/or purified borage seeds with purified sesame seeds preferably in an amount of 10 to 80%, steaming the mixture by a conventional method, squeezing the steamed mixture, for example, by the use of an expeller, to obtain the squeezed raw oil, and then filtering the squeezed raw oil, when an edible oil characterized by a flavor is produced, or subjecting the squeezed raw oil to a degumming treatment, deacidification treatment, a decoloring treatment and a deodorizing treatment, when an edible salad oil, or the like, scarcely having a flavor is produced.