Post-fermented corn oil has a specific quality that differs from germ corn oils. In the fermentation process of corn starch, the fat fraction remains in the wort and is distilled with ethanol. The studies compared the fraction of corn fat isolated by hexane extraction differs from the fraction of fat isolated from the distillate broth. It has been observed that the alcohol distillation process itself does not negatively affect the basic quality parameters of the post-fermented oil. The oil after ethanol distillation was found to have much higher oxidation stability. The obtained results further indicate that post-fermentation oils differ in quality from germ corn oils in terms of acid number, hydroxyl number and oxidative stability, moreover they have a significant amount of carotenoids.