Provided is a fat or oil composition having high oxidative stability even though 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 comprises the following components (A), (B), and (C): (A) a fat or oil comprising constituent fatty acids comprising from 15 to 60 mass% of α-linolenic acid (B) from 0.001 to 0.18 mass% of a rosemary extract and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.
