here, we study the shelf-life of packaged olive oil. More precisely:

 

a) we investigated the kinetics of oxidation and photo-oxidation

 

b) through a detailed model, we identified the interactions between packaging material and olive oil, under several storage conditions

 

c) we defined a macroscopic quality index for the packed oil and we calsculated its values under several conditions

 

d) finally, an holistic approach regarding the knowledge about oilive-oil oxidation has been implemented, as well.