Palm olein (PO) was blended with sunflower (SFO) and soybean oil (SBO) at different three ratios. These oils and their blends were fried at 180ºC ±5ºC for 32hr (4hr per day). These oil blends were periodically analyzed at zero time and every 8hr wherefrom refractive index (at 25ºC), acidity (as oleic acid %), peroxide value (meq.O2 /kg oil), polar content (%), polymer content (%), oxidized fatty acids content (%) and oxidative stability (hr). The fatty acids composition of fresh oils and their blends were determined by using gas chromatography (GC). Results clearly revealed that the oil blend samples contained palm olein showed an increment in the oxidative stability during the frying process and also improvement had occurred in some physicochemical properties of these blends.