The invention provides a process for preparing a frying oil comprising two or more edible oils, wherein at least a first edible oil, or a mixture of said oils, comprises a monounsaturated oil, wherein at least a second edible oil, or a mixture of said oils, comprises delta-5-avenasterol and wherein the edible oils are analysed on the delta-5-avenasterol content and then blended at a ratio whereby a delta-5-avenasterol content from the second edible oil in the frying oil is achieved in the range of from 5-50 mg/kg. The invention further concerns a frying oil manufactured according to the above process.
