Black cumin oil (Nigella sativa) contains more than 100 ingredients, such as essential oils, vitamins and enzymes, and trace elements. Black cumin is one of the plant species whose seeds contain oil rich in unsaturated fatty acids. Due to its composition (primarily the composition of fatty acids, high content of linoleic and oleic fatty acids) and active components such as thymoquinone, black cumin oil is attributed medicinal properties, which makes it interesting for further research. The aim of this paper is to determine the basic quality parameters of black cumin seeds grown in different geographical climates and to determine the fatty acid composition of crude black cumin oil produced. Black cumin seeds grown in Italy, Egypt, Turkey, Iran and Croatia were used for the research. Black cumin seeds contain an average of 8% water and 29% oil. The dominant fatty acid in black cumin oil is linoleic fatty acid, and oleic, palmitic, stearic and eicosadiene fatty acids are also present in significant proportions. The preparation of the raw material for oil extraction includes cleaning, peeling and grinding, but the raw material can be pressed without peeling and grinding, depending on the type of raw material. Cold pressed and virgin vegetable oils are very unstable and sensitive. In order for vegetable oils to maintain the required quality until consumption, it is important to control a number of parameters during storage and packaging, because due to their high sensitivity, they become unusable even with the slightest leakage.