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In recent years, sacha inchi (Plukenetia volubilisL.) has attracted interest as they contain oil rich in unsaturated fatty acids. This review describes the extraction techniques (soxhlet, cold pressing, enzymatic, and supercritical fluid extractions) of sacha inchi seed oil (SISO) and the analysis of its composition in terms of nutritional content, physicochemical properties, phytosterols, and tocopherol contents. Sacha inchi seed (SIS) is valuable because of its important biomolecules such as oil (35–60%) and protein (25–30%) (leucine, tyrosine, isoleucine, lysine, and tryptophan) as well as vitamin E, carotenoids, polyphenols, and minerals. SISO contains essential fatty acids (ω-6 and ω-3 fatty acids), in particular linoleic (34–37%) and linolenic (42–51%) acids which comprised more than 90% of the total. These essential fatty acids are important for the prevention of cardiovascular disease and hypertension as well as protect against rheumatoid arthritis, cancer, and possibly the severity of viral infections. Thus, the interest of this oil among consumer is increasing day by day. SIS could be a useful new source of edible oils that could allow the possibility of economic exploitation together with other seed oils.