<p>Plant oil bodies (OBs) are natural lipid-rich organelles derived from oil seeds, increasingly recognized as sustainable and functional ingredients with broad applications in food. Their physical and chemical stability against aggregation and oxidation, enabling excellent emulsifying properties and colloidal integrity. However, the practical utilization of OBs is contingent upon a thorough understanding of their stability under various processing and storage conditions. This review evaluates the stability of OBs from physical, chemical, and microbiological perspectives to inform their practical application in foods. Physically, plant OBs stability is generally evaluated by particle size, zeta-potential, interfacial tension, etc. Electrostatic and steric repulsions play pivotal roles in preventing aggregation, while extraction methods (e.g., aqueous extraction, enzyme-assisted extraction, buffer solution extraction) significantly impact interfacial integrity. Chemically, the susceptibility of unsaturated lipids to oxidation necessitates careful monitoring via indicators such as peroxide value, acid value, and thiobarbituric acid reactive substances (TBARS), with endogenous antioxidants offering partial protection. Microbiological stability, is crucial for safety and shelf life, and adherence to detection standards for microorganisms (e.g., yeasts, molds, bacteria) is essential for mitigating spoilage. This review highlights current knowledge gaps and proposes future research directions, including real-time monitoring and standardized evaluation protocols. Future research will help to advance the application of plant OBs as next-generation bio-based delivery platforms.</p>