The purpose of the invention is to provide an oil-and/or-fat composition including a roasted oil, the oil-and/or-fat composition having improved oxidation stability, and a food produced by using the oil-and/or-fat composition. The oil-and/or-fat composition according to the invention includes therein 15 to 100% by mass of at least one roasted oil selected from the group consisting of a roasted soybean oil obtained by roasting soybeans at the roasting temperature of 220 to 300 degrees C. and a roasted rapeseed oil obtained by roasting rapeseeds at the roasting temperature of 210 to 300 degrees C.
