The rheological behavior and interfacial properties of olive oil-water emulsions stabilized by surfactant and clay particles (smectite) were studied to evaluate the effect of particles and surfactant distribution both in the bulk phase and at the oil-water interface. The temperature sweep of surfactant solutions and emulsions with and without clay particles showed the critical effect of the solid particles on the viscosity change. The mechanism of adsorption of surfactant molecules onto clay particles has a direct impact on the micellization and gelling temperatures. Indeed, the presence of clay particles caused a slight decrease in the micellization temperature and a total cancellation of the gelling phenomenon. Dynamic interfacial tension values demonstrated that clay particles would not compete with the surfactant for adsorption at the interface. However, the significant increase in the elastic properties of the interface that was observed accounts for their accumulation in the vicinity of the interface, probably at the level of surfactant polar head groups. Thus, the clay particles would form a mechanical barrier, preventing coalescence of emulsion droplets.