To provide novel oil and fat for hard stock enabling reduction in the amount of saturated fatty acid in oily food.

Oil and fat for hard stock enables reduction in the amount of saturated fatty acid in a finished product because use of oil and fat where the SUS content is ≥80 wt.%, the StOSt content in the SUS is ≥90 wt.%, the weight ratio of the StOSt to the POSt, StOSt/POSt, is ≥25, and preferably 18C in the SUS is ≥85 wt.% and 18C/16C is ≥25, results in effectively imparting hardness to oily food in small amounts. Use of high melting point fractions fractionated from, in particular, allanblackia fat results in relatively easily attaining the composition of the oil and fat for hard stock.