"Oleic acid is a monounsaturated omega-9 fatty acid found in various animal and vegetable fats. It has the 
formula CH3(CH2)7CH=CH(CH2)7COOH.[2] It is an odorless, colourless oil, although commercial samples may be yellowish. The trans isomer of oleic acid is called elaidic acid (hence the name elaidinization for a reaction that switches cis isomers to trans isomers). The term "oleic" means related to, or derived from, oil or olive."
"Triglyceride esters of oleic acid compose the majority of olive oil, although there may be less than 2.0% as free acid in the virgin olive oil, with higher concentrations making the olive oil inedible. It also makes up 59-75% of pecan oil,[3] 36-67% of peanut oil,[4] 15-20% of grape seed oil, sea buckthorn oil, and sesame oil,[2] and 14% of poppyseed oil.[5] It is abundantly present in many animal fats, constituting 37 to 56% of chicken and turkey fat,[6] and 44 to 47% of lard, etc."
"Oleic acid is the most abundant fatty acid in human adipose tissue."