High oleic variants of plant sources such as sunflower (~80%) and canola oil (70%) also have been developed.

Free oleic acid occurs in oils and fats as a product of the breakdown of triglycerides.

Olive oil exceeding 2% free oleic acid is graded unfit for human consumption.

Oxidation at the double bond occurs slowly in air, and is known as rancidification in foodstuffs and as drying in coatings.

Neutralizing oleic acid with ethanolamines gives the protic ionic liquid monoethanolamine oleate.

In chemical analysis, fatty acids are separated by gas chromatography of their methyl ester derivatives.

[3] Oleic acid as its sodium salt is a major component of soap as an emulsifying agent.

[55] Small amounts of oleic acid are used as an excipient in pharmaceuticals, and it is used as an emulsifying or solubilizing agent in aerosol products.

Specifically in sheep, intravenous administration of oleic acid causes acute lung injury with corresponding pulmonary edema.

[60] Oleic acid may be responsible for the hypotensive (blood pressure reducing) effects of olive oil that is considered a health benefit.

[61] A 2017 review found that diets enriched in oleic acid are beneficial for regulating body weight.