The term describes a substance, typically an oil, that has been bred or processed to contain a large proportion of oleic acid, a monounsaturated omega-9 fatty acid. As an example, certain varieties of sunflower seeds are cultivated specifically to produce oil with an elevated content of this particular fatty acid.
This characteristic is desirable for several reasons. Oils rich in this fatty acid tend to be more stable at high temperatures, making them suitable for cooking and frying applications. Furthermore, increased stability contributes to a longer shelf life and reduced oxidation, improving the overall quality and nutritional profile of the product. Historically, achieving this involved selective breeding techniques, and increasingly, modern genetic engineering is utilized to enhance these traits.