I live in China and tea seed oil (camellia oil) is widely available, less expensive and commonly regarded as the best edible oil. I use camellia oil and flaxseed oil. However, it seems that most LongeCity forum members consider EVOO as the best oil.
So my question is:
Why do you think olive oil better than camellia oil, since camellia oil has higher MUFA ratio and other poly-phenol, tea glycoside, and tea saponin etc?
From Wikipedia: https://en.wikipedia...ki/Tea_seed_oil
"With its high smoke point (252 °C, 485 °F), tea seed 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. Tea seed 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."