To explore the potential for creating tunable oleogels, ethylcellulose (EC), monoglycerides (MG), and a combination of β-sitosterol + γ-oryzanol (SO) were utilized to prepare both mono- and multi-component oleogels. Oleogels with desired properties can be produced through the synergistic effects of oleogelators, even while maintaining a constant total mass of gelators at 9 % (w: w). Polarized light microscopy, X-ray diffraction (XRD), and attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy analyses revealed that the synergistic effects of the oleogelators arise from a balance between their tendencies for self-assembly and co-assembly, which are driven by non-covalent forces. The multi-component oleogels (OG04, OG06 and OG09) exhibited similar stress-strain responses to those of conventional solid fats (lard or butter). Additionally, their thermal responsiveness during heating and cooling was close to that of conventional solid fats. This work provides a strategy for tailoring novel oleogels, enhancing their applicability across a broader spectrum of food systems.