Oil blending is increasingly used for the improvement and modelling of oil characteristics. This paper aims to investigate the blending effect of refined sunflower oil (reach in the essential omega 6 fatty acids) and cold-pressed flaxseed oil (source of the essential omega 3 fatty acids) on the fatty acid composition, quality, color, and sensory characteristics of obtained oils. Also, Artificial Neural Network (ANN) was applied to optimize the share of flaxseed and sunflower oil to obtain new oil most like the only commercially available oil blend on the market. Applied Principal Component Analysis (PCA) showed that based on the fatty acid composition sample with 20% of sunflower and 80% of flaxseed oil (20/80) was most like the control sample. According to other investigated characteristics (oil quality, color, and sensory attributes) sample 100/0 (refined sunflower oil) was most like the control sample. ANN analysis gave the optimum composition of the oil blend (51.5% refined sunflower seed oil and 48.5% of cold-pressed flaxseed oil) regarding control sample.