This study was conducted with the aim of identifying the most effective extraction technique and evaluating the suitability of the extracted oils for ingestion and other potential applications by extracting oils from cashew kernels using three different methods: cold press, mechanical, and Soxhlet extraction. The research focused on comparing the yield and physicochemical properties of the oils obtained through each of these methods. The cold press extraction was performed using a traditional local method, which has been passed down through generations; the mechanical extraction method was carried out using hydraulic presses, which apply significant pressure to the kernels; and the Soxhlet extraction was conducted using Soxhlet apparatus, a well-established method in which n-hexane is used as the solvent to facilitate the extraction process. The study found that the percentage of oil extracted from the cashew kernel was highest with the Soxhlet extraction method, yielding 40%, followed by the mechanical method with a 27% yield, and the cold press method with a 12% yield. Cashew kernel oil (CKO), as observed through physical analysis, is light yellow in color. The physical and chemical characterization of the oil revealed a pH of 5.65 for Soxhlet extraction, 5.4 for mechanical extraction, and 5.4 for cold press extraction. The acid value was found to be 8.25 mg KOH/g for Soxhlet extraction, 8.43 mg KOH/g for mechanical extraction, and 8.697 mg KOH/g for cold press extraction. The density of the oils was measured at 0.91g/cm³, 0.909g/cm³, and 0.907g/cm³, and the free fatty acid content was 4.125, 4.215, and 4.348 for the Soxhlet, mechanical, and cold press extractions, respectively. Given that cashew kernel oil is non-toxic, this suggests its potential for use in the food and cosmetic industries.