Oak honey is a kind of honeydew, which is typically formed from a sweet, nutritive fluid gathered by bees from the aphids processing the sap/resin of the tree they are on. However, it seems that in July and August, bees gather a fluid weeping directly from the acorns and produce a unique form of honey. It's not as sweet as other varieties, but it's extremely potent.
Wild oak honey is collected at high altitudes in northern Greece's oak woods, in areas protected from human activities, making the conditions for collecting this honey exceptionally tough.
As a result, oak honey is often hard to come by, especially because it is widely regarded as superior to nectar honey, and it is prized throughout Europe and Asia for its alleged medicinal properties.
This honey is cold extracted, unfiltered, unpasteurized, and unprocessed, preserving its nutritious benefits while being free of additives, preservatives, colors, or perfumes. It has a unique scent and a rich, molasses-like flavor that isn't excessively sweet. Resembles notes of vanilla, walnuts, dates, and dark chocolate with malty notes & a dark amber caramel-black tone. Due to its low glucose level, oak tree honey is less prone to set, making it excellent for those who want less sweet honey.
This honey is high in oligosaccharides. Oligosaccharides are helpful in maintaining and promoting beneficial bacteria in the gut (classified as probiotic food), particularly after treatment with antibiotics. It is also rich in antioxidants and contains a high amount of potassium, magnesium, phosphorus, iron, and sodium, with enzymes that enhance the metabolism and the function of vital organs.
Finally, it helps in digestive disorders, immune system, constipation, and the treatment of hemorrhoids.
◉ Honey should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve its flavor and properties.
◉ Honey does not produce bacteria because of its low moisture content, making it the only natural food that can be preserved for years.
Pro Honey Tips
◉ Pure honey crystallizes as a natural process, between 6 and 18 months after manufacturing, depending on the quality and storage circumstances. Some crystallize completely, while others just partly.
◉ Simply place a jar of crystallized unheated honey in a warm water bath at 40ºC for around 15 minutes to convert it back into a liquid.