The research aimed at extracting cooking oil from sesame seeds which can serve as a substitute to other vegetable oils in the market. Sesame seeds were cleaned, roasted then milled into paste. After which the paste was then mixed with boiling water and stirred thoroughly until oil was skimmed. The oil was heated for water content to evaporate then allowed to cool down, after which it was then bottled and labeled. The oil was evaluated through sensory analysis with 30 randomly selected students and lecturers of the Hotel Catering and Institutional Management department of Bolgatanga Polytechnic in the Upper East Region of Ghana. The oil extracted was used to prepare titbits which were used in determining the taste of the sesame oil by the respondents.