Fuente: Grasas y Aceites Oleogels are structured oil systems proposed as alternatives to trans and saturated fats. This study aimed to optimize an olive-oil-based beeswax oleogel enriched with orange essential oil (OEO) in order to improve oil binding capacity, textural characteristics, and oxidative stability. Using a Box–Behnken design, the optimal formulation (11.40% BW, 80 °C heating temperature, 20 °C cooling temperature) exhibited high oil binding (99.58%), improved firmness and cohesiveness, and a low peroxide value (12.81 meq O₂/kg). Rheological and DSC analyses confirmed a stable, thermo-reversible crystalline network. Notably, D-limonene exhibited high volatile stability during storage, indicating that the BW crystalline matrix effectively retained functional components and supported oxidative resistance. These findings demonstrate the potential of the optimized oleogel as a healthier lipid phase and a carrier for volatile bioactive compounds. Future studies should evaluate its performance in real food applications.