To overcome the drawbacks of synthetic films in food packaging industry, researchers are turned to natural bio-based edible films enriched with various plant additives. In current study chitosan blend films were produced by incorporating Camelina sativa seed oil at varying concentrations to chitosan matrix. The chitosan blend films were characterized both physicochemically (structural, morphological, thermal, optical and mechanical) and biologically (antimicrobial and antioxidant activity). The incorporation of C. sativa seed oil notably enhanced thermal stability, antioxidative, anti-quorum sensing and antimicrobial activity. Except elongation at break, other mechanical properties of the blend films were not affected by incorporation of C. sativa seed oil. The surface morphology of blend films was recorded as slightly rough, non-porous and fibre-free surface. As it was expected the optical transmittance in visible region was gradually decreased with increasing fraction of seed oil. Interestingly the hydrophilicity of the blend films revealed a swift increase which can be explained by the formation of micelle between glycerol and Tween 40 in blend films. This study provides valuable information for C. sativa seed oil to be used as a blending ingredient in chitosan film technology.