Excessive consumption of high-fat foods is a major contributor to cardiovascular disease, driving the demand for healthier fat alternatives that maintain desirable product quality. Oleogelation—structuring liquid oils into semi-solid matrices using biopolymers—offers a promising solution for improving foods' sensory and structural properties while reducing saturated and trans fats. This study examined the hot-air drying behavior of olive oil–based emulsions structured with Ocimum basilicum seed gum under varying process parameters: drying temperature (70–90 °C), emulsion thickness (0.25–0.50 cm), and gum concentration (1.5–2.5% w/w). Drying behavior and final oleogel quality were evaluated based on oil-binding capacity (OBC), textural firmness, and color metrics. The optimal conditions, 2% basil seed gum, 0.25 cm thickness, and 80 °C, produced oleogels with the highest OBC (up to 97%) and improved firmness (up to 5.82 N). Increased emulsion thickness negatively im-pacted OBC, while higher drying temperatures and gum concentrations intensified color changes (ΔE ranging from 0.17 to 0.49). These findings highlight the critical role of formu-lation and processing parameters in developing oleogels with optimized structural and func-tional performance. The results provide a practical foundation for the industrial scale-up of healthier fat systems using plant-based emulsifiers and controlled drying protocols.