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The current research was performed to assess the fungal contamination in oils extracted from wild almonds (Alok) during 60 days of storage. To assess the influence of storage temperature on fungal growth and aflatoxin production, three batches of wild almond nuts were kept at 25, 30, and 35°C for 60 days, and extracted oils from nuts were evaluated at six periods of intervals. Storage at 25°C enhanced the fungal growth more rapidly while compared with the other temperatures, mainly due to offering the optimum temperature for the fungal proliferation. The highest level of aflatoxin B₁ was noted at storage at temperature 30°C despite lower fungal growth at this temperature while compared with 25°C, which can be correlated with the optimum temperature for aflatoxin B₁ production by Aspergillus species. Therefore, the association between fungi and aflatoxin production was not linear, while various …