Natural waxes (candelilla, carnauba, and beeswax) were utilized as canola oil structurants to produce oleogels. Physicochemical properties of the oleogels were evaluated from textural, thermo-rheological, and oxidative points of view. The oleogels with candelilla wax exhibited the highest hardness, followed by carnauba and beeswax oleogels, while the most adhesive and cohesive properties were observed in the beeswax oleogel. The flow behaviors of the oleogels over temperature exhibited greater sensitivity of carnauba wax oleogels to temperature. The storage moduli of the oleogels were more temperature-dependent, causing the crossover of the storage and loss moduli during the temperature change. Highly linear correlations (R ² > 0.96) were observed in the log plots of solid fat content and rheological property. In addition, the lowest peroxide values were observed in the candelilla wax oleogels, followed by the carnauba and beeswax oleogels, demonstrating that oleogels with a harder texture exhibited greater resistance to oxidation during storage.