 Olea gels are a type of fat-based emulsion used in food production to replace saturated or trans fats. They have been studied extensively over the past decade due to their potential health benefits. This review summarizes the latest research on olea gels, including their physical characteristics, applications, and consumer acceptance. This article was authored by Simona Pertocrissan, Claudio Stefan Ersaci, Bianca Denisa Cioragi, and others.