Oleogels are semisolid systems obtained with an organogelator and a hydrophobic liquid that have been investigated over the past few years and that could play an important role as dermatological bases. Recently, we have developed an oleogel of sorbitan monostearate (19wt.%) and sweet almond oil (SM-SAO) and another one of cholesterol (3.5wt.%) and liquid paraffin (Ch-LP). The aim of this work is to access their physical stability using three different methodologies. The gels were stored at different temperatures (20 and 40 degrees C) over a 3-month period. Appearance and textural properties were assessed on each month. An accelerated test was also performed where the temperature changed between 4 and 40 degrees C every 24h, during 7 days. Rheological tests were also carried out as they could provide useful elements to predict stability. The gels were quite stable at 20 degrees C, being the SM-SAO gel the most stable. The textural properties of both gels were influenced by temperature. The decrease of the textural parameters, observed after storage at 40 degrees C and in the cycling test, was more significant for the SM-SAO gel. A good correlation was found between rheological analysis and conventional stability tests. The heating/cooling cycle test provided useful information in a short period of time.