Camellia seed oil (also known as yucha oil or tea-seed oil) is a vegetable oil extracted from the seeds of cultivated Camellia species, chiefly Camellia oleifera, along with C. chekiangoleosa, C. japonica, and C. vietnamensis. It is distinct from the tea-seed oil extracted from Camellia sinensis (the tea-drinking plant). Camellia seeds contain 30-50% oil by weight, extracted by cold pressing or with solvents.

The oil-tea camellia plant is native to southern China, where it has been cultivated for more than two thousand years, and is one of the oldest sources of vegetable oil in traditional Chinese cuisine. China leads global camellia oil production by a wide margin, grown in Hunan, Jiangxi, and Guangxi provinces, and it is a strategic oil whose cultivation the Chinese government supports expanding. Vietnam and Japan also produce it in smaller quantities.

Camellia oil is notable for a composition very rich in monounsaturated oleic acid (68-87%), among the highest of any vegetable oil in this acid, which makes it more stable and oxidation-resistant than olive oil. It has a low proportion of saturated acids and an omega-6:omega-3 ratio of about 9:1. It also contains vitamin E, phytosterols, and antioxidant polyphenol compounds.

Detailed USDA-FAS production data is not available for camellia oil because it is classified under "other vegetable oils" (HS code 1515.90), and most of its production is consumed domestically within China. It is a specialty oil of high nutritional and economic value locally. Camellia seed oil was officially added to the Codex Alimentarius standard CXS 210 in the 2024 amendment.

In China, camellia oil is used as a main cooking and frying oil thanks to its high smoke point and thermal stability, and in preparing salads and traditional dishes. It has long been used in hair and skin care products (especially in Japan for softening hair), and in soap making and premium cosmetics.