Selective enzymic esterification of free fatty acids, obtained from blackcurrant oil by chemical saponification, with n-butanol using four immobilized lipases under microwave irradiation and under classical heating was studied. A positive effect of microwave irradiation on chemical yields of the products of the enzymic reactions and specificity of lipases were observed in comparison with a controlled heating in an incubator equipped with shaking (classical heating) applied during the identical enzyme-mediated processes. The maximum quantity of gamma-linolenic acid (30%) was obtained with Lipozyme used as biocatalyst of the reaction under microwave irradiation. The maximum quantity of butyl gamma-linolenate (20%) was obtained by a Pseudomonas cepacia lipase catalyzed esterification under classical heating.