The oxidative stability of Iranian ghee (butter oil) and soybean oil was studied over one-month storage at 4, 25, 45, and 60°C. Throughout the storage period, the oxidative stability of both samples was evaluated in terms of changes in the acid value (AV), iodine value (IV), peroxide value (PV), p-anisidin value (p-AV), thiobarbituric acid value (TBA), fatty acids profile, and oxidative stability index (OSI). In general, the values of PV, p-AV and TBA gradually increased while the values of OSI decreased. Ghee samples showed significantly (P < 0.05) lower amount of PV, p-AV and TBA and higher OSI when compared with soybean oil samples. However, higher values of AV were observed for ghee samples than that of soybean oil. This observation is in agreement with the amount of free fatty acids (FFA %). Moreover, the obtained data suggest that temperatures within the range of 45–60°C significantly affect the oxidative stability. Results confirmed that ghee displayed higher oxidative stability as evidenced by lower PV, p-AV and TBA with higher values of OSI at accelerated storage conditions.