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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 seeing the first tangible results. In other words, we are now enjoying the flavour of zeolite-enriched produce in various regions of Greece and Cyprus. Farmers are seeing for themselves the benefits of incorporating and spraying with zeolite. At first, we tasted zeolite oil as extra ... Read more

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 be able to understand the invention of zeolado and realise that it constitutes a Greek innovation on a global scale. If, furthermore, you consider the fact that Greece produces some of the finest olive oils in the world and that the country is estimated to ... Read more

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 ... Read more