In order to investigate the effects of different packaging materials on the quality changes of walnut oil, walnut oil was packaged in open glass beakers, tinplate cans, and glass oil bottles, respectively. The Schaal oven method was used to accelerate the oxidation of oil. The peroxide value, acid value, fatty acid composition and relaxation characteristics were used as evaluation indicators to study the effects of different packaging materials on the oxidative stability and predicted shelf life of walnut oil. When the peroxide value was limited to ≤0.25 g/100 g according to national standards for vegetable oils, the predicted shelf life of walnut oil packed in beakers, tinplate cans, glass oil bottles with added TBHQ, and the blank control were 160, 112, 336 and 64 days, respectively. Throughout the predicted shelf life, the acid values of the walnut oil remained within the range required for grade 2 walnut oil. The order of strength of the oxidation stability of walnut oil with TBHQ added by three packaging materials was glass oil bottle>beaker>tinplate can, and it is recommended to store walnut oil in glass oil bottles for long-term storage.