The aim of this work was to compare the composition of fatty acids and bioactive components of six unrefined oil (cold pressed olive, rapeseed, linseed, sunflower, hazelnut and unrefined edible pumpkin seed oil) in order to provide additional information about nutritive value of these oils. The composition of fatty acids determines the properties of oil while bioactive components (chlorophylls, tocopherols, and phenols) act as antioxidants in oils but they also have biological effect. All samples of oil fulfill the basic quality parameters acording to national regulations except pumpkin oil, which contains a higher amount of free fatty acids. The fatty acid composition in the analyzed samples of olive, rapeseed, sunflower oil and pumpkin oil is in accordance with national regulations, while the fatty acid composition of linseed oil and hazelnut oil is in accordance with the literature. Flaxseed oil is rich in essential omega-3 fatty acids. In pumpkin oil is established the highest amount of chlorophyll, folowed by olive and rapeseed oil. Hazelnut oil and sunflower oil are characterized with a high concentration of tocopherols and low concentration of phenols. Olive oil contains the highest amount of phenolic compounds, and it is the only oil that contains flavonoids and oleuropein. Rapeseed oil contains a high proportion of phenolic compounds with canolol as predominant phenolic compound. Antioxidant activity was determined by DPPH• method and found that sunflower oil has the best ability to bleach DPPH• radicals.