The effect of deodorising on basic quality attributes of sunflower oil (free fatty acids, colour, oil stability, total tocopherols) was investigated. The results revealed that the levels of all these quality attributes decreased significantly during the deodorising step. The processing parameters of sunflower oil deodorisation were optimised using response surface methodology. The results revealed the effects of process parameters (temperature, time) on free fatty acids (FFA), colour (LCY and LCR), oil stability index (OSI) and total tocopherols (VE). These new models can be used as a tool to identify optimum deodorisation conditions within chosen constraints. Based on the optimisation of high oil stability with minimum retained FFA and colour, deodorisation parameters can be defined. At a constant vacuum, 3 mmHg vacuum, a temperature range of 200–250 °C and deodorisation time of 30–90 min were defined. An optimum temperature and time appear to be 218–224 °C and 59–64 min, respectively.