PROBLEM TO BE SOLVED: To provide a fat composition which has high oxidation stability, although containing eicosapentaenoic acid and docosahexaenoic acid in large quantities, and is suppressed in deterioration odor during cooking and offensive odor originated from rosemary extract.SOLUTION: A fat composition comprises (A) fat of a combined content of eicosapentaenoic acid and docosahexaenoic acid of 0.1-20 mass%, relative to all constituent fatty acids of the fat, (B) 0.005-0.25 mass% of rosemary extract and (C) 0.00001-0.0025 mass% of thyme extract and/or basil extract.