The history of zeolite in Greece and Cyprus has entered a new phase. We are no longer talking about a theoretical approach to zeolite at a theoretical level, nor about general information, nor even about experiments. We are now at the stage of applying it to an ever-increasing number of crops, and indeed we are…
zeolado (zeolite olive oil): a Greek innovation – N. Lygeros If one were to calculate how many types of olive oil there are in the world and how many tonnes they represent, and if one were also to consider how many types of zeolite there are – both natural and synthetic – then one will…
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…
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