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Many efforts by peanut breeders and reseachers have been made to develop high-oleic peanut cultivars because of not limited to their storage stability but also health benefits by oleic acid. Here, we characterized physicochemical properties and sensory attributes of a novel high-oleic peanut oil cultivar (K-Ol; Arachis hypogaeassp. FastigiataL.); properties of this cultivar were comprehensively analyzed and compared with two conventional peanut cultivars, Daekwang, and Jopyung. As results, the K-Olcultivar represented a significantly higher ratio of oleic acid and linoleic acid than conventional cultivars. Further, the K-Oldramatically increased oxidative stability and oxidation induction time compared to conventional oils. However, we noted no significant difference in physical properties, and the K-Olshowed the lowest total tocopherol content and antioxidant capacity, suggesting that oxidative stability of the K-Olis likely contributed by the high-oleic acid content. In sensory attributes analyses using electronic nose, overall flavor values were higher in the K-Olexcept for the strength. The taste scores of K-Olmeasured by electronic tongue were fairly distributed to all tastes compared to conventional cultivars. This study provides important characterization data of the peanut oil, from the high-oleic peanut cultivar; further investigations are warranted with regard to its potential health benefits as well as industrial applications of this stable edible oil.