Camellia

The camellia flower belongs to the Theaceae tea family of plants, which are native to Asia—specifically central and southern China where, in ancient times, it was reserved exclusively for royal families. Towards the end of the 18th century, the camellia flower became in vogue in England and France. The Empress Josephine de Beauharnais made the flower even more popular by growing it at her home, the Château de Malmaison. Given its exceptional nutritional value, camellia oil is recommended by the United Nation’s Food and Agriculture Organization. The oil contains fatty acids similar to olive oil, containing a high level of oleic and linoleic acids and very little saturated fatty acids. This is why camellia oil is often referred to as “the olive oil of the East.”