A new peanut variety, developed by the USDA and Oklahoma State U, offers longer shelf life and increased disease resistance compared to other varieties, and packs “high amounts of a heart-healthy fatty acid called oleic acid,” says the American Society of Agronomy. Because of that quallity, the variety is named OLe. The OLe peanut is a Spanish market-type nut, preferred for making peanut butter because of its nutty flavor and high oil content. High-oleic Spanish peanuts are in short supply, so plant breeders hope the new variety will be popular with growers and consumers. Researchers now are trying to boost OLe’s yields by at least 1,000 pounds per acre.