Almond oil is a vegetable oil extracted from the kernel of the fruit of the almond tree Amygdalus communis L. (also known scientifically as Prunus dulcis). It is produced in two types: sweet almond oil (from edible sweet almonds), and bitter almond oil (from bitter almonds, which is toxic raw because of its amygdalin content, and is processed for aromatic uses only). The kernel contains 50-55% oil by weight.

The almond tree is native to the Middle East and Central Asia, where it was cultivated more than four thousand years ago. Its cultivation spread along trade routes to the Mediterranean region, then to California in the nineteenth century, which became the world's largest producer of almonds (about 80% of production). Spain, Australia, Iran, and Turkey are also major producers.

Almond oil has a composition rich in oleic acid (62-86% omega-9), linoleic acid (8-26% omega-6), and palmitic acid (6-8%). It contains an exceptionally tiny proportion of linolenic acid (omega-3), with an omega-6:omega-3 ratio of about 1,984:1, one of the highest among vegetable oils. The oil's main feature is its high content of vitamin E (tocopherols), phytosterols, and squalene.

Detailed USDA-FAS data are not available for almond oil production because it is a specialty oil, and most almonds are consumed as nuts rather than as oil. California produces most of the world's almonds, followed by Spain and Australia. Production is tied to the size of the almond crop and the availability of damaged nuts or those unfit for direct eating. The oil is governed by Codex Alimentarius standard CXS 210-1999.

Sweet almond oil is used in food in a limited way in salads, sweets, and fine baked goods. The oil's main use is industrial, in cosmetics and skin care (face and hand creams, aromatherapy oils, luxury soap, baby massage oils) for its light texture and rapid absorption. Bitter almond oil is used to extract the benzaldehyde compound for industrial flavorings and cosmetics after being processed to remove toxicity.