In this study is monitored the influence of process parameters on the efficiency of the pressing flax oil. Pressing was carried out in a laboratory continuous worm press, during which we changed endings that regulate the diameter of the cake, the heating temperature of the head presses and speed of the cochlea. After pressing, natural sedimentation was conducted four weeks and vacuum filtration of crude oil. Using standard methods were determined parameters of quality of flax oil: peroxide value, free fatty acids, insoluble impurities and moisture content and volatile matter. Method according to Soxhlet-determined amount of oil in the raw and the amount of residual oil in the cake. Using different temperatures head presses has not proved a significant impact on the yield of oil. The greatest impact on yield was observed when changing the ending that defines the diameter of the cake. The maximum efficiency is below the minimum diameter (6 mm). Changing the speed of the cochlea has influence in efficiency of pressing. The maximum efficiency is at a frequency of 20 Hz. Also examined is the effect of added antioxidants on the oxidative stability of flax oil. Is applied the Oven test, accelerated oxidation test, in the thermostat Binder at a temperature 63 ° C for four days. Rosemary extract Oxy Less CS showed the best effect on slowing oxidative deterioration of flax oil, followed by Oxy Less Clear and Stabil Enhance OSR. Green tea extract and pomegranate extract acted as a prooxidant.