Echium plantagineum seed contains a highly polyunsaturated oil (approximately 14% linoleic acid, 10% γ-linolenic acid, 33% α-linolenic acid and 14% stearidonic acid); almost half of the fatty acids are omega-3 fatty acids, so there is an interest in the possible health benefits of this oil, which, once extracted, is prone to oxidation. For the first time in reported literature, oil bodies (OBs), the organelles that store the oil in mature seed, were recovered from E. plantagineum seeds. The oxidative stability of these organelles ex vivo, dispersed in an aqueous continuous phase, was tested against processed E. plantagineum oil emulsions stabilised with either SDS or Tween 20. For both primary and secondary oxidation products the OBs were the most stable form of dispersed oil, and the dispersed systems were all more stable than bulk E. plantagineum oil after incubating at 40°C for 7 days. The possible reasons for the enhanced chemical stability of E. plantagineum OBs are explored in this paper.