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This study reviews recent advancements in modelling approaches to predict the shelf-life of olive oil under different storage conditions, namely storage duration (from 2\u00a0months to 2\u00a0years), temperature (20\u201350 \u00baC), and light exposure (light versus dark storage). Most models estimate the timeframe in which olive oil remains compliant with regulatory requirements for specific commercial grades, namely extra virgin olive oil, with fewer models addressing health-related claims. Developed models include pseudo zero-, pseudo first-, and pseudo second-order kinetic models and empirical models, derived from experimental data on the oil\u2019s chemical stability over time. While empirical models can be highly accurate, they often require extensive chemical data, including for compounds for which no legal thresholds exist, and complex statistical techniques, limiting their use by non-specialists. In contrast, kinetic models offer simpler and user-friendly mathematical equations. Nonetheless, olive oil\u2019s shelf-life predictions remain influenced by factors such as initial oil composition, packaging materials, and storage conditions, underscoring the ongoing need to refine the predictive models.<\/jats:p>","DOI":"10.1007\/s12393-025-09409-6","type":"journal-article","created":{"date-parts":[[2025,4,4]],"date-time":"2025-04-04T09:36:37Z","timestamp":1743759397000},"page":"608-626","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models"],"prefix":"10.1007","volume":"17","author":[{"given":"Nuno","family":"Ferreiro","sequence":"first","affiliation":[]},{"given":"Ana C. 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