A method for preparing functional edible vegetable oil comprises the steps of adding selected 5%-10% of linseed oil (1), 5%-10% of walnut oil (2), 0.5%-0.8% of deep sea fish oil (3), 50%-70% of soybean oil (4), 20%-30% of peanut oil (5), a special ingredient (6) for women, namely 0.05%-0.1% of soy isoflavones or a special ingredient for patients with diabetes, namely 0.1%-0.5% of soybean oligosaccharides according to a formula into an oil tank for mixing (A) to be mixed, then adding the ingredients into a stirrer (B), simultaneously adding into 0.01%-0.05% of natural vitamin E (7) into the stirrer to perform stirring for 30 min, placing the mixture into a temporary storage tank (C) to performing standing and precipitation for 10 min, adding the mixture into a filtering machine (D) to be filtered, placing mixed oil after filtration into a temporary oil storage pool (F), checking out, obtaining a functional special oil (8) finished product, placing the finished product into a canning machine (G) to be packaged in a split mode, and performing package and warehousing. The method for preparing the functional edible vegetable oil is scientific in formula, reasonable in process, effective and balanced in nutrition, the ratio of omega-6: omega-3 reaches to 2:1 or approximately reaches to 2:1, the ingredients are complementary, the quality is good, and the efficiency is high.