This study aimed to encapsulate Hass avocado (Persea americana Mill. cv. Hass) oil through complex coacervation using a gelatin:sodium alginate (NaAlg) mixture and assess the physicochemical properties of the resulting encapsulates. Turbidity, z-potential, and efficiency analyses indicated that the optimal conditions for oil encapsulation were a pH value of 4.0 and a gelatin:NaAlg solids ratio of 3:1. Coacervates formed with lower concentrations of solids exhibited superior morphologies compared to those obtained with higher concentrations. Encapsulation yield ranged from 34.7 to 86.8%, and the encapsulation efficiency ranged between 57.4 and 92.2%. Furthermore, the samples demonstrated low water activity (ranging from 0.01 to 0.36) and moisture content (2.18–9.25%), showcasing the high microbiological stability of the powder. Overall, the encapsulates displayed low hygroscopicity (<15%), suggesting enhanced technological stability for the product over time. Additionally, they exhibited good thermal stability, with degradation initiation temperatures surpassing 190 °C. This study highlights the technological potential of complex coacervation as a method to encapsulate Hass avocado oil. This approach offers a promising and viable alternative to use this material in various industrial applications.