Linseed oil is a valuable source of omega-3 fatty acids (particularly alpha-linolenic acid), omega-6 fatty acids, vitamin E, and phytonutrients, offering numerous health benefits due to its high polyunsaturated fatty acid (PUFA) content. However, its fatty acid profile affects its oxidative stability, leading to rancidity and reduced shelf life. Traditional extraction methods, such as mechanical pressing, yield good-quality oil but with lower yields and impurities, while solvent extraction increases yields but reduces PUFA content and poses environmental hazards. Advanced extraction techniques like supercritical, ultrasound, and microwave methods are being explored to meet the rising demand for edible oils. These methods aim to enhance extraction efficiency and oil quality while reducing environmental risks, although they present practical challenges at larger scale and may increase carbon footprints if not managed efficiently.