<p>Groundnut (<i>Arachis hypogaea</i> L.) oil is widely valued for its favorable fatty acid composition, oxidative stability, and nutritional benefits. With increasing consumer preference for minimally processed oils, cold-pressed oils are often marketed as premium products; however, limited information exists on how extraction and refining processes influence the fatty acid profile of groundnut oil. This study compared the fatty acid composition of cold-pressed groundnut oil (CPGNO), hexane-extracted crude groundnut oil (HCGNO), and commercially refined groundnut oil (CRGNO) using gas chromatography following fatty acid methyl ester derivatization. All three oil types exhibited high unsaturated fatty acid content (84.74 ± 0.17–86.23 ± 0.23%) and relatively low saturated fatty acid content (14.58 ± 0.06–15.93 ± 0.08%). The unsaturated-to-saturated fatty acid ratio was 5.47 ± 0.09, 5.91 ± 0.05, and 5.34 ± 0.04 for CPGNO, CRGNO, and HCGNO, respectively. Oleic acid (C18:1n9cis) and linoleic acid (C18:2n6cis) were the predominant unsaturated fatty acids, while palmitic acid (C16:0) was the major saturated fatty acid across all samples. Although the overall fatty acid profiles were broadly similar, notable differences were observed in oleic and linoleic acid contents. Cold-pressed and hexane-extracted oils retained higher levels of linoleic acid than refined oil, suggesting that processing conditions may influence essential fatty acid retention. These findings highlight the value of fatty acid profiling for assessing processing-related changes in groundnut oils and support its application in quality evaluation, authenticity verification, and product differentiation within the edible oil industry.</p>