The objective of this research is to analyze the kinetic parameters of linseed oil by treating it with pomegranate peel and seeds at 353, 368, and 383 K using Rancimat. There are no significant differences (p < 0.05) between the oxidative stability indices of samples containing pomegranate peel and pomegranate seeds. In addition, the indices pertaining to the oxidative stability of linseed oil increase in value as the concentrations of pomegranate peel and seeds increase. Apart from the pomegranate peel at 0.1% and the quercetin, all other antioxidants are able to reduce the severity of temperature‐related parameters (i.e., temperature coefficient and Q10 values). In addition, these antioxidants are able to form an activated complex with lower levels of thermal energy (by reducing activation energy and enthalpy) but of more structured configuration (by reducing the frequency factor and entropy). A high correlation is found between the Gibbs free‐energy of activation and the oxidative stability index of samples. The most substantial increase in the Gibbs free‐energy of activation occurs by TBHQ, followed by gallic acid, quercetin, and pomegranate peel at 1%. Practical Applications: Linseed oil is characterized by its high amounts of essential polyunsaturated fatty acids (PUFAs). The high PUFA content of linseed oil contributes to its rapid oxidation. Pomegranate peel and seeds are valuable sources of natural antioxidants. Investigating the effect of pomegranate peel and seeds in reducing the dependence of linseed oil oxidation on temperature provides a range of valuable kinetic parameters. Nevertheless, this subject has received little attention so far. There are few published data regarding the effect of natural antioxidants on lipid oxidation by this approach. Accordingly, this study is designed to investigate the oxidation kinetics and mechanisms of linseed oil as manipulated by fruit peel and seeds of pomegranate. The results show that the fruit peel and seeds of pomegranate can improve the oxidative stability of linseed oil and reduce the severity of effects caused by undesirable temperatures that may increase the oxidation rate of linseed oil.