In the pristine area of the famous oak forest on the plateau of Foloi in Orini Ilia, one of the most unjust-devalued honeys of Greek nature is collected (in terms of its reputation among consumers) oak honey. It is collected during the summer months from the end of June until the end of July.
It is produced from the honey secretions of the oak (mainly the leaves) and results in a very dark, almost black and quite viscous honey with a wonderful caramel taste which crystallizes very hard (over 12 months or 18 months).
According to research conducted by the Beekeeping Laboratory of the Aristotle University of Thessaloniki by Ms. Tananaki, the antioxidant & bacterial action of oak honey and 8 other pure Greek honeys and the famous Manuka honey produced in New Zealand were studied. From the above research it was clearly and with a difference that the highest antioxidant activity had the oak honey as well as the highest percentage in total phenols also presented the oak honey. A full presentation of the research can be found at the end of the text in the section “Scientific articles”
TYPE Oak Honey
COLOR Almost black
TASTE Heavy caramel flavor with duration
FRAGRANCE Heavy Intense
CRYSTALLIZATION> 12 months
AREA Northwest Peloponnese (Foloi Forest)
PERIOD June – July
Serve with ripe and aged cheeses. You will be surprised by the taste that will result.
Mix with vinegar and you will get a wonderful thick “sweet vinegar”. Pour green salads with it and you will probably not use balsamic vinegar again!