With its high smoke point (252 °C, 485 °F), Camellia oil is the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of the country's population.
Camellia oil resembles olive oil and grape seed oil in its excellent storage qualities and low content of saturated fat. Monounsaturated oleic acid may comprise up to 88 percent of the fatty acids. It is high in vitamin E and other antioxidants and contains no natural trans fats.
Camellia oil is used in salad dressings, dips, marinades and sauces, for sautéing, stir frying and frying and in margarine production.