In order to contribute to the valorisation of non lignous products of R. heudelotii, the quality and stability of oils extracted from its almonds by pressing was studied. Almonds were got from Edea and Obala and extraction carried out using a press after pretreatment (softening in water and roasting in oven at a temperature of 90degreesC for 60 min). The influence of the pre-treatment on the quality and stability of the extracted crude oil was studied and the physico-chemical properties of the oils stored in vinyl polychloride bottles at ambiante temperature was also followed for 4 months at ambient temperature. No matter the source, the physicochemical properties of the oils varied little with pre-treatment. There was however a significant difference at 5% level between the peroxide indices of oils of samples from Edea which had a value of 9.50 +/- 0.06 meq O-2/kg for those pretreated by roasting and 11.05 +/- 0.0 meq O-2/kg for samples pretreated by softening in water. For samples from Obala, 'iodine' values obtained were 148.64 +/- 0.37, 150.22 +/- 0.08 and 149.90 +/- 0.06 respectively for oils of samples non treated, softened and roasted. A significant difference at 5% level was also noted for the saponification indices of samples from Obala. There were 193.76 +/- 0.96 and 194.99 +/- 0.02, 195.02 +/- 0.86 respectively for oils extracted with hexane and those extracted by press. A study of stability of the oil showed that the length of storage had an effect on the acid, saponification and peroxide indices. At the end of storage the acid index is about 4 which is a maximum preconized value. The peroxide index however remains lower (25 meq O-2/kg) than the norm. The length of storage did not influence either the iodine index, the refractive index or the density. The extraction techniques used and the different treatments applied permitted us to obtain not only oil of good quality but also stable oil of R. heudelotii during the 4 months of storage. (C) 2003 Elsevier Ltd. All rights reserved.