Abstract: This study investigated the effects of hot pressing, solvent extraction, aqueous extraction, and aqueous enzymatic extraction on the quality of tea seed oil (TSO) and systematically characterized the physicochemical properties of oleogels prepared using monoglyceride (MG), beeswax (BW), rice bran wax (RBW), and γ-oryzanol/β-sitosterol (SO) as structuring agents. Results indicated that the fatty acid composition of TSO remained consistent across extraction methods, predominantly comprising oleic acid, linoleic acid, palmitic acid, and stearic acid. Solvent extraction achieved the highest yield (94.92%±2.68%), with lower acid value (0.46±0.01 mg KOH/g) and peroxide value (0.03±0.00 g/100 g), along with higher α-tocopherol (249.78±15.84 mg/kg) and squalene (186.56±10.99 mg/kg) contents. However, it exhibited lower total phenolics (111.11±8.96 mg GAE/kg) and total sterols (3695.82±215.45 mg/kg). In contrast, aqueous enzymatic extraction yielded 85.55%±3.64% oil, with comparable acid value (0.59±0.01 mg KOH/g), peroxide value (0.02±0.00 g/100g), α-tocopherol (225.91±13.75 mg/kg), total phenolics (144.58±2.87 mg GAE/kg), and squalene (177.96±1.48 mg/kg) to solvent extraction (all P>0.05). Notably, it demonstrated significantly higher phytosterol content (4867.15±265.33 mg/kg) and environmental compatibility, establishing it as the optimal method for balancing extraction efficiency, bioactive retention, and sustainability. All four oleogels exhibited oil-binding capacities exceeding 93%. MG- and SO-based oleogels involved van der Waals forces and hydrogen bonding, while BW and RBW oleogels relied solely on van der Waals interactions. X-ray diffraction revealed β and β′ polymorphs in MG, BW, and RBW oleogels, whereas SO oleogels exclusively formed β crystals. Texture analysis indicated that SO oleogels exhibited the highest oil-binding capacity (99.23%±1.68%) and hardness (5497.80±508.83 g) but poor spreadability. Conversely, MG oleogels balanced moderate hardness (746.47±58.29 g) and oil retention (97.80%±1.39%), rendering them suitable for solid fat replacement. In conclusion, aqueous enzymatic extraction is the preferred method for TSO production, and MG-based oleogel shows optimal potential as a solid fat substitute in food applications.