One of the most important feature of vegetable oils is high content of unsaturated fatty acids (UFAs). UFAs are characterized by low oxidative stability in high temperature as well as during long storage time. However, fats with high content of oleic acid (belonging to monoeic fatty acids) are more resistant to oxidative processes, and moreover, oleic acid can efficiently reduce the level of cholesterol in blood serum. Because of that, so called, high-oleic fats can be applicable in many areas of food industry, as well as in gastronomy. In particular, they are employed in food production, where such fats replace other commonly used fats that contain dietary unfavorable saturated or trans-isomer fatty acids. High-oleic variants of oily plants as rapeseed, sunflower or soya bean are obtained using different techniques of genetic engineering (mutation, crossing, etc), but in European Union, cultivation of plants developed by genetic engineering is prohibited.