 Olea gels are a type of fat-based product that has been gaining popularity in the food industry due to their potential health benefits. They are made by combining oil with a structuring agent such as starch or gelatin, which allows the oil to form a solid gel-like substance. The resulting product is typically used as a substitute for traditional fats as it provides similar taste and texture but with fewer calories and less saturated fat. Additionally, olea gels may help reduce the risk of heart disease and other chronic illnesses associated with consuming high levels of saturated fat. However, there are challenges involved in creating olea gels, including finding suitable structuring agents that are grah, cost-effective and palatable. Nonetheless, researchers continue to explore ways to use olea gels in various food products such as dairy, bakery, confectionery and meat products. This article was authored by Roberta Claro de Silva, M. D. Janitel-Ferdows, Aline Fogel and others.