Provided is a fat or oil composition having high oxidative stability while containing a large amount of α-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a content of α-linolenic acid in constituent fatty acids of the fat or oil is from 15 to 60 mass % (B) a rosemary extract at a content of from 0.005 to 0.25 mass % and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass %.
