This paper presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower blood cholesterol levels. There are a number of technical challenges to exploiting phystosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels, and two different approaches to produce phytosterol oleogels that are stable in the presence of water, were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC) - Diet and Health Research Industry Club (DRINC) -funded ‘Edible Oleogels for Reduction of Saturated Fat’ project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.