Provided is a fat or oil composition that may suppress degradation odor at the time of cooking even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and is capable of improving the taste and flavor of a cooked food. The fat or oil composition comprises the following components (A) and (B) : (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids thereof is from 0.4 to 10 mass% with respect to total constituent fatty acids of the fat or oil and (B) 0.05 to 1.8 mass% of a free type triterpene alcohol.
