High-oil crop peanut has about 50% edible oil content. Major components of fatty acids of peanut oil are unsaturated fatty acids (oleic acid and linoleic acid). Oxidative stability is an important factor in peanut process industry. High-oleic peanut contains ≥72% oleate and <8% linoleate and preferred by oil processors and consumers. High-oleic peanuts provide a spectrum of nutrients and have improved sensory properties and technological advances beyond conventional peanuts. Also relation of enviromental stress factors with quality are mentioned here below in this review.