Cold-pressed white and blue poppy seed oils were improved by the addn. of rosemary or turmeric herbs (1% by mass). The oils were stored at 10 +/- 1 degrees C for 14 days, studied for acid index (AN), peroxide value (PN) and oxidative stability and compared with the corresponding values of the unmodified oils. The storage of oils with both additives resulted in a decrease in AN and PN values as well as improved their oxidative stability.