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Vegetable oils are subjected to heat treatments during processing and changes during storage. Thus, it is required, for usage as a food source, the evaluation of their thermo-oxidative stability and physicochemical characteristics. In this context, the objective of this paper was to evaluate the oil of catole coconut (Syagrus cearensis), aiming to characterize its identity and quality, as well as its antioxidant capacity and thermo-oxidative stability. The catole coconut was collected in the city of Lagoa Seca-PB, Brazil, its almonds were dried in a stove and the catole oil was obtained by cold pressing. The results of the physicochemical parameters complied with the current legislation, with average values ​​of 2.48 mg KOH g−1 oil for acid value, 0.14 meq peroxide kg−1 oil for peroxide value and 253 mg KOH g−1 oil for saponification value. Catole oil presented the profile of saturated fatty acids (84.42%), with the predominance of lauric acid (45.06%), besides major phenolic compounds such as salicylic acid [12.324 mg (100 g−1) of oil] and myricetin [1.405 mg (100 g−1) of oil]. The thermogravimetric profile remained stable to decomposition at temperatures up to around 240 °C and oxidative stability withstood at 110 °C for more than 48 h. Therefore, it was possible to identify and characterize this unexplored oilseed species of the Brazilian semiarid, diversifying its use in the food industry. [ABSTRACT FROM AUTHOR]