You'd better not eat it. Because camellia oil contains a lot of antioxidants, the shelf life can be as long as two years at room temperature, which is much longer than that of ordinary edible oil. The shelf life of purified camellia oil can even reach five years in a cool and dry environment. Therefore, it is best not to eat tea oil preserved for 10 years.

Extended data

One is the difference in the internal composition of the oil itself. For example, the higher the unsaturated fatty acid ester content, the better. Unsaturated acid content According to our tracking of oil in various places, it is concluded that the higher the altitude, the higher the relative unsaturated acid content, which is related to the plant growth cycle. For example, the quality (higher unsaturated acid) of safflower tea seeds in Sanqingshan, Jiangxi Province is higher. But it should be noted that the difference is about 2-3%. In fact, for tea oil with more than 9 1% unsaturated acid, the influence and difference are almost negligible.

When the temperature is low in winter, the more sediment, the worse the oil product, and the less or no sediment, the better the oil product quality. In summer or high temperature season, the clearer and more transparent the oil with good brightness, the better the quality. In factory processing, the cost of oil will increase by about 10% if freezing is used to reach 0 degree without precipitation and removal of precipitated substances.

Tea oil contains certain physiologically active substances, such as tea polyphenols and camellia glycosides, which are not found in olive oil. It can effectively improve cardiovascular and cerebrovascular diseases, reduce cholesterol and fasting blood sugar, inhibit the increase of triglyceride, and also has obvious effect on inhibiting cancer cells. At the same time, the molecular structure of tea oil is finer than olive oil, so you don't have to worry about side effects and greasy when eating. ?

References:

Baidu encyclopedia-camellia oil