Chemical Analysis of Zeolite – N. Lygeros
Chemical Analysis of Zeolado – N. Lygeros
Whilst ‘zeolado (zeolite olive oil)’ was once a vision, it has now become a reality – indeed, even at the level of chemical analysis. We have thus completed the first substantive and objective stage of producing this green olive oil. It was harvested on 26 October 2013. We worked as a team on this project to gain first-hand experience of the entire process without any reservations. This is how the first trial production of zeolite oil took place. This amounted to 540 bottles of 250 ml each. Chemical analysis of the zeolite oil showed that its flavour and aroma are excellent. More specifically, this green, fruity and full-bodied green olive oil has the following characteristics. In its category, whilst the limit is 0.80 per cent, it has an acidity of 0.23 per cent. Furthermore, the peroxide value, whilst the limit is 20, is 6.014 meqO₂/kg. As for K270, it has a value of 0.178, whilst the limit is 0.22. And for K232, it has a value of 1.88, whilst the limit is 2.50. Finally, for DK, the value is -0.011, whilst the limit is 0.01. We can therefore objectively conclude, based on this chemical analysis carried out on 27 December2013, that ‘zeolado (zeolite olive oil)’ now has official recognition and that it falls within all the specified limits for its classification. For this reason, we consider that zeolite—and clinoptilolite in particular—is a key factor in enhancing the quality of Greek olive oil, which is already renowned throughout the world. Thus, through this practical innovation in the sector, our producers will realise that, rather than selling the raw material to other countries, they will be able to make the most of the properties of Greek olive oil by using zeolitezeolite. And now it is clear to everyone that the combination of Greek olive oil and Greek zeolite will make the difference that sets it apart, even on a global scale.