The nutritional content, shelf life, and safety of edible seed vegetable oils for human consumption are largely determined by their quality and oxidative stability. To provide a comprehensive evaluation of oil quality, this study investigates key physicochemical indices that influence oil stability, including the refractive index, hydroxide value, acid value, iodine value, and saponification value. The study analyzes the physicochemical properties of nine seed vegetable oil samples obtained from various sources, both local and commercial. Standard titrimetric techniques were employed for the analyses. Results revealed significant variations among the samples. Notably, local oils generally exhibited higher iodine values, with Abyani sesame oil showing a value of 337.554 ± 0.649 g/100 g oil, compared to 240.316 ± 0.743 g/100 g in Ethiopian black seed oil. Additionally, local oils such as Yemeni Almond demonstrated higher saponification numbers 282.20 ± 0.745 mg KOH/g, indicating the presence of shorter-chain fatty acids and suggesting greater unsaturation. Commercial oils, like Somalia sesame, had a mean saponification value of 237.276 ± 0.748 mg KOH/g. The findings highlight how oil content and quality are influenced by factors such as processing conditions, extraction techniques, and geographic origin. Furthermore, seed oils exhibited notable antioxidant properties. Based on these results, this study reaffirms the importance of physicochemical parameters particularly saponification and iodine values as reliable indicators for assessing the nutritional quality and oxidative stability of seed vegetable oils, with implications for quality control, labeling, and consumer health awareness.