Cold-pressed vegetable oils are increasingly in demand owing to their superior nutritional quality and health benefits. This investigation aimed to develop functional ternary vegetable oil blends that enhance nutritional, physiochemical, and therapeutic benefits, leveraging the extensive use of virgin vegetable oils. The cold-pressed vegetable oils: flax seed oil (FLO), chia seed oil (CHO), canola seed oil (CAO), sunflower seed oil (SFO), and coconut oil (CNO), as well as their ternary oil blends: Flaxcanochia (FLO+CAO+CHO, 20:40:40), Flaxcanosun (FLO+CAO+SFO, 20:40:40), and Flaxcocosun (FLO+CNO+SFO, 45:10:45), were evaluated for their nutritional and physicochemical properties. The findings confirm that the chosen oilseeds serve as primary sources of vegetable oils with distinctive nutritional and physicochemical properties. The cold-pressed vegetable oils and their ternary oil blends have superior bioactive phytochemicals and antioxidant properties, which may contribute to their health benefits. α-linolenic acid (omega-3) is the predominant fatty acid in FLO (56.70%) and CHO (59.11%). Linoleic acid (omega-6) is the predominant fatty acid in SFO (54.57%). Oleic acid (omega-9) is the principal fatty acid in CAO (70.23%). Lauric acid is the main fatty acid in CNO (41.21%). The blending process enhanced ternary vegetable oil blends' fatty acid profiles. Flaxcanochia exhibited the highest α-linolenic acid content (37.85%). Flaxcocosun had the highest linoleic acid content (27.05%). Flaxcanosun had the highest oleic acid content (38.42%). Lauric acid was only present in Flaxcocosun (8.25%). In conclusion, blending different vegetable oils can enhance their nutritional, physiochemical, and therapeutic properties, potentially benefiting the oil industry and preventing chronic and non-chronic diseases.