Apricot kernels are valuable residues from the apricot processing, because they contain a large amount of oil, which has an attractive nutritional composition. The aim of this work was to examine the physico – chemical features of apricot kernel oil from twelve different varieties of apricots by using standard analytical methods. The amount of the oil in kernels, its lipid profiel, refractive index, as well as its saponification, acid, ester, iodine and peroxide number were determined. The presence of amygdlin in the kernels was also established. The results have shown that the apricot kernels contain 50% of the oil, which is abundant with unsaturated fatty acids, oleic and linoleic,in particular,which is very important from the nutritional point of view. Likewise, the oil contains squalen and it is desirable in the food industry.