In this study, some physico-chemical properties of oleogels containing conjugated linoleic acid (25-50% CLA) produced using beeswax (BW) were investigated. For this aim, sunflower oil containing CLA was mixed with a different proportion of BW, and oil binding capacity, centrifugal stability, color, X-ray diffraction, thermo-oxidative stability, textural and rheological analyses of the oleogels were undertaken. On the other hand, thiobarbituric acid and peroxide values of samples were determined during 120 days. As a result of the textural-rheological analysis, all of the samples have elastic behavior and were texturally very stable, homogenous and smooth in structure. In brief, CLA-enriched oleogels can be successfully used in the food industry with their suitable rheological properties. On the other hand, according to thermo-oxidative stability analysis, the increase in the ratio of CLA and BW caused a decrease in the Tonset and Tmax of the samples. Oxidation analyzes performed during 120 days showed that when CLA was used in the oleogel formula, oleogels that were more resistant to oxidation were obtained. However, there was no statistically significant difference between the products containing 25% and 50% CLA in terms of oxidation. Moreover, it was determined that the samples containing 50% CLA had less resistance to oxidation.