What are the main enemies of olive oil?

Olive oil is a delicate product whose quality can be affected at any point in the oil production cycle, from cultivation to end use. 

Any external or internal agents that can alter the ideal chemistry of olive oil are its enemies. Out of several, air or oxygen, light, heat, and moisture are its main enemies.

Air causes oxidation of olive oil and degrades both its nutritional and sensorial values. Light and heat speed up the oxidation at a dramatically high rate, degrading the olive oil to an even greater extent. 

Moisture can lead to a hydrolysis reaction of glycerides, breaking fatty acid chains away. 

The freshness of the olive oil is compromised by both oxidation and hydrolysis, which can eventually lead to rancidity.