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Ulje koštice marelice dobiveno je postupkom prešanja na kontinuiranoj pužnoj preši OP-650 W. Prije postupka prešanja bilo je potrebno pripremiti sirovinu postupkom ljuštenja i odvajanja nečistoća. Ispitivan je utjecaj kondicioniranja sjemenke koštice marelice na iskorištenje ulja (25 °C, 30 °C, 40 °C) kao i dodatak suncokretove ljuske (3 %, 6 %, 9 %). Hladnim prešanjem sjemenke koštice marelice dobiveno je sirovo ulje, uljni talog i pogača. Nakon prešanja, prirodnim taloženjem sirovog ulja u trajanju od 10 dana te vakuum filtracije, provedena je analiza ulja. Određeni su volumeni sirovog te finalnog ulja, udjeli ulja u pogači te parametri kvalitete ulja koji se odnose na peroksidni broj, slobodne masne kiseline, udjel vlage i netopljive nečistoće. Rezultati dobiveni eksperimentalnim radom pokazuju da temperatura kondicioniranja te dodatak suncokretove ljuske koštici marelice utječu na iskorištenje ulja. Oil of apricot kernel was obtained by pressing on continuous worm press OP-650W. Before pressing it was necessary to prepare raw material with the process of peeling and separating dirt. The conditioning effect of apricot kernel was tested on yiled of oil (25°C, 30°C, 40°C) also with adding sunflower shells (3%, 6%, 9%). With cold pressing of apricot kernel get results in three products: raw oil, oil sludge and scone. After pressing, with natural sedimentation of raw oil in duration of 10 days and vacuum filtration, analisys of oil was done. It was determined volumes of raw and final oil, parts of oil in scone and the oil quality parameters related to the peroxide number, free fatty acids, the moisture content and insoluble impurity. The results obtained by experimental work shows that temperature of conditioning and addition of sunflower shells to apricot kernel are giving impact on yiled of oil.