There is growing evidence that dietary fat may linked to risk of a number of chronic disorders, such as coronary heart disease or type 2 diabetes. Due to increasing consumer awareness to healthy and risk of saturated fat, food manufacturers are switching on novel technologies. One of novel technology is organogelation/oleogelation i.e. structuring of edible oils. The unique physical, functional, and nutritional properties of edible oil organogels has caught the eye of the food and pharmaceutical industries. These organogels are formed upon self assembly of surfactant-like small molecules into crystalline fibers at very low concentrations (wt 2%), which could be exploited for a variety of purposes in food products, from the manufacture of spreads to the solubilization, stabilization and delivery of lipid-soluble nutraceuticals. The use of oleo gels in the food industry is still in its infancy, but the potential is significant. This paper reviews about the traditional and current strategies of structuring oleo gels, types of gelators used in structuring and food applications.