Cold-pressed black raspberry seed oil and meal were analyzed for their fatty acid contents and antioxidant properties. The oil contained about 35% a-linolenic acid (18:3n-3) and 55% to 58% linoleic acid. The meal exhibited strong free radical scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH.) and 2,29-azinobis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS.+) radicals and had a total phenolic content (TPC) of 46 mg gallic acid equivalent/g meal. The ABTS.+ scavenging capacity and TPC of the meal were 300 and 290 times greater than that of the oil. In addition, the oil stability, iodine value, and color were examined. The results from this study suggest the possible food application of black raspberry seed and its fractions in improving human nutrition and potential value-adding opportunities in black raspberry production and processing.