Sesame seeds were treated by microwave. The microwave power, time, add water ratio, tempering time were selected as factors, the residual oil rate of meal as an index. The optimal microwave condition was obtained by orthogonal experiment based on single factor experiment. The quality of the oil treated by microwave under the optimal condition was compared with that without being treated. The results showed that the sesame oil yield, the content of sesamin and other trace constituents in sesame oil could be improved by microwave treatment, without obvious influence on oil color, iodine value, acid value and the content of major fatty acids. Although the peroxide value of sesame oil was increased after being treated by microwave, the oxidative stability of sesame oil was improved since it contained sesamin and other trace constituents. Microwave can be used as pretreatment to deal with oil seeds.