Linseed (Linum usitatissimum L.) oil, recognized for its high alpha-linolenic acid content, offers significant health benefits, but high polyunsaturated fatty acid (PUFA) content results in oxidation. This oxidation leads to the accumulation of undesirable compounds, which results in taste deterioration and nutrient loss and is harmful to health. Addressing these challenges is crucial for enhancing the stability of linseed oil in food applications. This chapter explores strategies to mitigate lipid oxidation in flaxseed oil, focusing on recent advancements such as novel oil extraction technology, oil modification technology (blending and interesterification), encapsulation, and antioxidant enrichment. Research efforts aimed at improving oxidative stability through innovative approaches are reviewed, highlighting the potential of these strategies to sustain the nutritional integrity and quality of linseed oil products in various food formulations.