Extra Virgin Olive Oil
We at 10deka insist on using the highest quality olives and best methods for making our EVOO. Our process is the continuous method.

We use the locally grown Athenoelia variety, which is harvested early-to-mid November:

• use the most healthy & least damaged fruit (within 4 hours of harvest)
  
• olives are cleaned  & washed with a minimum amount of water
  

The olives are then crushed by hammer mill. The paste is pumped to a Malaxer:

• warmed to no more than 28 degrees Celsius
• mixed for no more than 30 to 40 minutes
  

The resulting paste is pumped to a centrifuge where solids separate from the liquid:

• vegetable water & oil are further separated
• oil is then pumped to a settling tank to allow the release of air bubbles contained in the oil
  

From the settling tank:

• pumped into a stainless steel, nitrogen flushed & temperature controlled storage tank
• kept for approximately 30 to 40 days
  

Flavored Extra Virgin Olive Oil
With our Flavored EVOO, we at 10δεκα utilize our own unique gentle process of soaking, aging & decanting. We use locally harvested lemons (Maglini varietal, December to May), oregano (April t0 August), rosemary (year round) & basil (Broad Leaf varietal, April to September):

• results in a delicate balance between EVOO & flavor
• our unique method further extracts the beneficial antioxidants of each particular herb
• clean, wash, air dry & soak herbs & lemon peel with our EVOO
• herbs & lemon peel are used within hours of harvest
  

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