The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 degrees C. The peak melting temperature of the margarine was 47.11 degrees C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 degrees C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J.g(-1), while it was 94.19 J-g(-1) for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a beta-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.