Safflower oil finds extensive use in food, pharmacology, and industrial applications. The research study aimed for the appraisal of physico-chemical attributes of two safflower (Carthamus tinctorius L.) oil variants, (A and B), grown in different seasons and optimized growth conditions. The parameters were assessed using a variable temperature range of extracted oil (70˚C, 100˚C, 150˚C and 200˚C) while employing enzyme (pectinase) and microwave assistance methodologies. The investigated characteristics encompassed the yield (22.07-33.48%), density (0.998-0.257 g/cm3 ), refractive index (1.469-1.472) peroxide value (1.922-6.999 meq/kg), iodine value, (133-122 I/100g of oil), saponification value (202-181mg KOH /g of oil), acid value (0.11-0.31mg KOH /g of oil), as well as antioxidant activities including DPPH (2,2- Diphenyl-1-picrylhydrazyl) (1.32-0.57 IC50, ppm) and TPC (Total Phenolic Contents) (1.185-6.098 mg/g) further supported by Fourier transform infrared spectroscopy analysis. The yield, peroxide value, and antioxidant activities demonstrated a positive correlation except density, iodine value, and saponification value with the enzyme and microwave-assisted enzyme treatments applied. This correlation underscored the significant impact of extraction processes, influenced by temperature and the methodologies employed, on the properties of safflower oil. These findings provided valuable insights for optimizing the extraction and utilization of safflower oil across various industries.