Provided is a fat or oil composition that may reduce degradation odor to a less extent at the time of cooking even though comprising α-linolenic acid in a large amount, and is capable of improving the taste and flavor of the cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil whose constituent fatty acids comprise from 10 to 50 mass % of α-linolenic acid and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.
