Prepn. of an edible camellia oil comprises (a) crushing the dried camellia seeds to remove the rigid outer shell; (b) roasting the endosperms for 20-30 min at 200-25C and removing the carbonized inner skin and pieces with a 50 mesh sieve; (c) pressing oil from the roasted endosperms; (d) removing residual floating matters and waxes by standing the crude oil for 2-3 days at below 10C; (e) deacidifying the crude oil with NaOH soln.; (f) washing the neutralized crude oil with equal volume of warm water (60C) at 40-60 C over three times; and (g) filtering and vacuum-drying the washed crude oil for 20 min at 90-120C to provide final prods.
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