The invention provides a preparation process for strong-flavor tea-seed oil. The preparation process comprises the following steps: firstly, crushing tea-seed dregs; then, adding water of certain volume to be mixed with the crushed tea-seed dregs, adding alkaline protease of certain amount to the mixture to carry out enzymolysis for certain time, carrying out enzyme deactivation to obtain enzymatic hydrolysate, adding leached and refined tea-seed oil to the enzymatic hydrolysate, heating the mixture to 130-145 DEG C, and mixing the mixture for reaction for 30 minutes; and finally, cooling and filtering the mixture to obtain the strong-flavor tea-seed oil. Through detection, the strong-flavor tea-seed oil prepared by the preparation process disclosed by the invention has color and luster of color yellow 30 and color red 2.1, an acid value of 0.4 mg of KOH / kg, and a peroxide value of 7.8 mmol / kg, thus reaching the standard of national first-level edible oil. Moreover, the extraction rate of the tea-seed oil under the condition is 38.71%, which is higher than the extraction rate in the traditional method by 9.85%.