<p>Edible oils are essential to human nutrition, providing vital sources of energy, essential fatty acids, and fat-soluble vitamins that support overall health and bodily functions. However, these oils are prone to oxidation during storage, handling, and cooking. This can lead to the formation of potentially harmful substances. To counter this, synthetic antioxidants have traditionally been used to enhance oil stability. Recently, though, growing consumer concern about the possible health risks of synthetic additives has driven interest in natural alternatives. This review encompasses the recent research on extraction methods of bioactive compounds from plants, fruits, and vegetables and their impact on the enrichment of vegetable oils. The mechanisms involved in the antioxidation properties of these bioactive compounds are effectively enumerated. These extracts add nutritional benefits to the oils in addition to their antioxidative properties and function as nutraceuticals. This method offers a natural way to protect edible oils by utilizing by-products from fruits and vegetables, promoting waste recovery from food processing. It contributes to environmental sustainability and represents a responsible, resource-efficient alternative to synthetic additives.</p>