The genus Rhus L. belonging to the Anacardiaceae family is represented by the only species Rhus coriaria L. in the flora of Azerbaijan, where it is known as sumac. The various organs of the plant have been used from ancient times for tanning leather, dyeing textiles, and for medicinal purposes. The fruits, rich in various biologically active substances, are widely used as flavorings for meat and fish dishes. In this work, the qualitative and quantitative composition of fatty acids, as well as the physicochemical characteristics and organoleptic properties of oil obtained from the seeds of sumac were studied. The chemical characterization was determined by HP 6890 series chromatograph with a flame ionization detector and 15 fatty acids were found. Their content ranged from 0.04% to 57.91%. The main compounds (97.56%) were linoleic (57.91%), oleic (29.14%), palmitic (7.34%) and stearic (3.17%) acids. To the best of our knowledge, myristic, eicosic, eicosatetrenic, arachidonic and heptadecanoic acids were detected for the first time in sumac seed oil. It was found that the fatty oil obtained from the seeds of R. coriaria L. has saponification number 192, 0.44% free fatty acids 0.44%, peroxide number 4.52, iodine number 128, weight fraction of phosphorus-containing substances equal to 303 mg/kg.