Edible oils from plant sources are of interest in various food applications and industries. They provide characteristic flavours and textures to foods as integral diet components and can also serve as a source of oleo chemicals. This study was conducted to characterize the physicochemical properties of Ocimum gratissimum and Ocimum basilicum leaves fixed oil. The physicochemical properties were determined, following the method described by the Association of Official Analytical Chemists. The results indicate that Ocimum basilicum fixed oil has a higher pH value (7.73±0.000), saponification value (294.44±0.042mg/KOH), and ester value (280.59±0.120mg/KOH) compared to Ocimum gratissimum fixed oil (pH 5.86±0.000, saponification value 155.71±0.035mg/KOH, and ester value 139.60±0.042mg/KOH). On the other hand, the specific gravity, peroxide value, acid value, and iodine value of Ocimum gratissimum fixed oil are higher (0.95±0.000, 16.25±0.141Meq/kg, 16.105±0.078mgKOH/g, and 21.705±0.177g??/1