Oak honey is produced from honey secretions that take place in the trunk, branches and leaves of the oak or otherwise in the common beekeeping language of the “tree”. With the term oak or oak we refer to at least 15 species that exist in Greece and mainly belong to the genus Quercus sp. These plants are deciduous and grow naturally in almost all geographical regions of the country. The most important honey bees are collected in the mountainous areas of Rodopi and Kerkini, in Pelion, in Pindos and in the forest of Foloi on Mount Erymanthos.
The collection period starts in June and can last until the end of August to the beginning of September with honeydew from the acorns. Oak honey is a summer honey which is characterized by very dark to almost black color and with moderate to low fluidity. Its taste is ‘woody’, very special with notes of caramel, coffee and other characteristics which require demanding palates. Crystallization occurs at a very slow rate mainly due to the low percentage of glucose.
Research conducted in Greece has proven, and primarily demonstrated, the leading antioxidant activity of oak honey, where it has been compared to other classes of Greek honey, even manuka honey. It was found that of all the samples tested, manuka honey had the lowest antioxidant effect. However, it maintained the best marketing. It shields the immune system, prevents diseases and has a calming effect thanks to its antimicrobial, disinfectant and astringent properties. It is a honey very rich in minerals and trace elements, acting against fatigue and weakness. It is ideal when included in diet plans or in diabetics. The enzymes it contains, enhance the metabolism and the functions of the vital organs.
It is recommended to consume honey daily, especially in the morning, so that we realize in practice all the benefits and healing properties it offers us.
NUTRITIONAL STATEMENT TABLE per 100g
Energy 1443kJ / 339kcal
Fat (Saturated) 0g (0g)
Carbohydrates (Sugars) 85g (65g)