This year saw the third olive harvest for the production of extra virgin green olive oil from olives protected exclusively by zeolite as part of organic farming. The first observation we can make is that, of course, there was no sign of the olive fruit fly. The second is that production is higher than in the previous two years, and the explanation is that the zeolite has now been in use for three years and is working with absolute efficiency. The third point, of course, is that quality has improved and acidity has fallen even further; indeed, preliminary measurements already show we are below the two-line mark. So, in this context, samples will be provided so that all the necessary analyses required by the Ultra Premium category can be carried out. In any case, we can now see in practice that all the theoretical concepts regarding the use of zeolite in the production of extra virgin olive oil are being realised through the efforts of those who believed in the properties of zeolite. Thus, over time, Greece is making progress in this sector, which is so important…
