Olive oil has gained a great appreciation among consumers world-wide leading to increased markets as well higher consumers expectations, thus, overall greater challenges for the relevant food sector. By understanding the product, its interactions with the environment and the protective role of packaging materials, we can conclude on the barrier properties of the packaging materials to achieve the required shelf life. In addition, the shelf life of olive oil in a given packaging material under various storage and distribution environments could be accurately predicted through mathematical modelling, which should takeing into account the evolution of various flavor compounds as a functions of the material properties, and the storage conditions during storage. This study implements the factors affecting the shelf life in oxygen permeable and light transparent polymeric packaging materials and impermeable to oxygen containers, such as glass, into a mathematical predictive model and validates it against experimental results. The subsequent aim being the enhancement of the understanding of the role of containers on the quality products where the main oxidative degradation mechanisms can be described in relation to the packaging materials, and support the value of the mathematical approach towards shelf life predictions.