PPP (pyropheophytins) are the end result of chlorophyll pigments breaking down in olive oil. When chlorophyll pigments are exposed to heat, they break down in to pheophytins, and then pyropheophytins.
The measurement of PPPs to pheophytins is a very handy way to distinguish fresh olive oil from refined, deodorized, or back-blended oils.
This is another measurement that so far has only been adopted and put in to practice by the Australian Olive Association. For an olive oil to be labeled extra virgin in Australia, the % of total pheophytins must be under 17% immediately after production. For an olive oil to be labeled ultra premium, the % of total pheophytins must be under 5% immediately after production.