The study was conducted to investigate the potential of several organogelators in structuring palm superolein such as polyglycerol behenic acid ester (PBAE), sunflower wax (SFW), fully hydrogenated palm-based monoacylglycerols, hard stearin and fully hydrogenated palm stearin. A simple inverted vial approach was used to observe the stability of the oleogels for 90 days at 15°C, 20°C and 25°C. The results indicated that at least 8% (w/w) of fully hydrogenated palm-based monoacylglycerols was needed to form stable oleogels at all storage temperatures. For the hard stearin and fully hydrogenated palm stearin, 10% (w/w) was still insufficient to structure the superolein at 20°C and 25°C. In contrast, only 1% (w/w) of PBAE and SFW gelators were needed to form stable gels that lasted for 90 days at 15°C and 20°C. The effectiveness of these gelators in structuring the superolein mainly relied on their solubility in the oil. The hard palm stearin and fully hydrogenated palm stearin were very much less effective to form superolein gel as compared to PBAE and SFW gelators due to their relatively higher solubility in the superolein. Therefore, these gelators were withdrawn from further investigation.