zeolado (zeolite olive oil): a Greek innovation – N. Lygeros
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 possess vast deposits of clinoptilolite, that is, one of the most effective zeolites for a wide range of applications, combined with its natural setting, then you will realise that ‘zeolado (zeolite olive oil)’ as a concept represents the cutting edge in terms of quality. For the combination of olive oil and zeolite can not only be applied to extra virgin olive oil without any difficulty, but also be entirely organic without any hindrance, since zeolite, as a fungicide and insecticide, ensures the olive tree’s resistance to attacks without any interference from any other product. Chemical analyses demonstrate in practice the quality of zeolite oil and green olive oil, a fact which 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 even 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.