Olive oil emulsions were produced at high pressure homogenization (0-60MPa), stabilized and gelled with gelatin, alginate or their mixture. Right after homogenization, these systems were evaluated according to their droplet size distribution and after gelation, uniaxial compression properties were assessed. Pure alginate emulsions showed larger mean droplet size and lower values of mechanical properties than emulsions with gelatin. Increasing homogenizing pressure led to monomodal droplets size distribution, although a weakening on gel structure was observed. For oxidative and pH stability assays, emulsions with smaller droplet sizes and polydispersity were chosen (40MPa). Results of oxidative stability showed lower amount of primary and secondary oxidation products within the 30-day storage for the gelled emulsions as compared to a control sample (non-gelled). 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