The characteristic of optimal fatty acid composition of vegetable oils is their balance by the ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring respectively to the groups of ω-6 and ω-3. In accordance with the recommendations of physicians, the optimum ratio of ω-6 and ω-3 fatty acids is 5-10:1. There were elaborated recipes on the basis of which the vegetable oil blends with a specified ratio of ω-6 and ω-3 fatty acids were made from sunflower and corn oils with the addition of soy, rapeseed, linseed and grape oils with regard to the actual content of these acids. There was investigated the oxidation stability of the initial vegetable oils and their blends during storage in different conditions.