Greek Foods – Success Stories. Zeolado (zeolite olive oil): an innovative and premium olive oil
Greece’s future and the revitalisation of its economy may well lie in the primary sector, but that alone is not enough. Whatever is done must go hand in hand with innovation at all levels. For example, there are many olive oils in our country and around the world… However, our homeland in particular boasts some of the very best, as they are certified and of the highest quality.
Now, we can be proud because we have a new, exceptional extra virgin olive oil – an innovative and pioneering product: zeolado (zeolite olive oil), produced using zeolite in the cultivation process. zeolado (zeolite olive oil) is produced at the ‘D. Tsatsampas & Co. Olive Mill’ in Agaliani, Messinia. As Vasiliki Tsatsappa, the manager, explains, the production of this particular olive oil represents a Greek innovation on a global scale. ‘It is estimated that Greece possesses vast deposits of clinoptilolite, which is one of the most effective zeolites for a wide range of applications, in addition to its natural setting. Consequently, one can see that ‘zeolado (zeolite olive oil)’ as a concept represents the pinnacle of quality. ‘Because the combination of olive oil and zeolite can not only be applied to extra virgin olive oil without any difficulty, but can also be entirely organic!’, as Mr Lygeros points out. According to those in charge, zeolite, this mineral with its many benefits, acts as both a fungicide and an insecticide, whilst ensuring the olive tree’s resistance to attacks without the need for any other product. Furthermore, chemical analyses demonstrate in practice the quality of zeolite-infused oil and green olive oil, a fact that impresses olive oil producers. Thanks to the remarkable properties of clinoptilolite, which binds heavy metals, toxins and free radicals, the soil of the olive grove becomes more fertile and helps our trees, which symbolise our homeland. Now every Greek producer can make use of this innovation to offer their fellow citizens a higher standard of quality’.
The Zeolados team points out that it is all down to Nikos Lygeros. ‘Thought precedes action. Our mentor, Mr Lygeros, showed us the way and we are simply following it…’ According to experts such as Nikos Lygéros (PhD), zeolite is a 100 per cent natural product and can be used in organic farming. Its beneficial effects are permanent, as it does not break down like other soil improvers. It also improves the flavour and quality of food, whilst slowly and naturally releasing nutrients to the root system of young plants, thereby increasing their vigour and yield. ‘Mixing zeolite into agricultural soil improves the soil’s nutrient-holding capacity. It yields impressive results in terms of plant growth rates, reduces root system diseases, and increases the yield and quality of agricultural produce.” It is important to mention some other properties of zeolite in order to fully appreciate its benefits. For example, it can be used as a growing medium to aid the development of hydroponic crops in vegetable, flower and herb cultivation, yielding high-yield, high-quality produce. It captures and regulates all valuable nutrients, such as potassium, magnesium, calcium and trace elements, and releases them slowly as and when required. It absorbs and traps toxic contaminants. It helps to balance the soil’s pH. It reduces the cost of fertilisers and pesticides. It improves soil structure, making it looser, and plants grow much better. It kills pathogens. It reduces or eliminates odours and flies, and kills weed seeds.
It also has applications in livestock farming, as it protects animals from intestinal diseases. It reduces the need for medication in animals, lowers mortality rates among young animals and contributes to their growth. It binds the ammonia produced during digestion, whilst simultaneously releasing potassium, which regulates stomach acidity. Finally, it helps to increase milk production and improve meat quality, whilst in poultry it increases egg production and body weight.
According to Vasiliki Tsatsamba, the company’s aim is to produce very high-quality olive oil without any compromise. ‘Whilst “zeolado (zeolite olive oil)” was once a vision, it has now become a reality, even at the level of chemical analysis. We have thus passed the first substantive and objective stage in the production of this green olive oil. It was harvested on 26 October 2013. We worked as a team on this project to gain hands-on knowledge of the entire processing procedure without any reservations. “This is how the first trial production of green olive oil took place,” says Mr Lygeros, continuing: “Chemical analysis 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. As for the peroxide value, whilst the limit is 20, it stands at 6.014 meq/0.27 kg. Regarding K270, it is 0.178, whilst the limit is 0.22. As for K232, it has a value of 1.88, whilst the limit is 2.S0. Finally, for DK, it has a value of -0.011, whilst the limit is 0.01. We can therefore conclude, from this chemical analysis carried out on 27 December 2013, that ‘zeolado (zeolite olive oil)’ now has official recognition and falls within all the specified limits for its classification.
For this reason, we consider that zeolite—and in particular clinoptilolite—is an important factor in the development of the quality of Greek olive oil. Thus, with this 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 through the use of zeolite.
It is clear to everyone that the combination of Greek olive oil and Greek zeolite will make a difference on a global scale.” Throughout this period, lectures and seminars are being held by Nikos Lygeros, whilst those interested are kept informed through masterclasses, practical applications, the website www.zeotado.gr and a wide range of collaborations across various sectors. The aim of the zeolite team is, by recognising the added value that zeolite offers to extra virgin olive oil, to promote the ‘zeo ultra premium’ standard and to revitalise Greek olive oil on a global scale.
Indeed, as stated in the company’s profile, its focus is on ‘holistic innovation’, whilst it attaches great importance to ‘human values underpinned by topological relationships’.
In conclusion, we asked the Zeolado team to reveal their life motto, and the answer is telling: ‘Time is on our side, and we have decided to go with the flow’.