The effects of improved method of extraction on the physicochemical, mycological and stability of crude Canarium Schweinfurthii fruit oil were studied. The extracted oils were then stored at 25±5 o C for 24 months with samples analyzed at 6months interval for; pH, saponification value, acid value, peroxide value and iodine number. Similarly, enumeration and identification of fungi species was determined using standard mycological procedures. The results showed that crude Canarium Schweinfurthii fruit oil obtained by the improved method of extraction had better quality and stability parameters than the traditional method extracted oil.