Our honey from Greece is raw – not pasteurized – and 100% natural. Raw honey has not been filtered, heat-treated or processed in any way. Honey is naturally low in bacteria and excessive heat will destroy the honey’s beneficial enzymes. For thousands of years numerous cultures have used honey not only as a healthy food but also for its medicinal value. The use of honey as a natural medicine to treat a wide variety of ailments has been well understood in folk medicine and ancient cultures and is now being documented in modern medicine.
Honey is a product blessed by nature. It helps maintain health and energy: not only is honey a great energy booster, but it helps strengthen the immune system and is also a natural remedy for many ailments. Make it part of your everyday diet by enjoying it during a healthy breakfast, have a teaspoon as an afternoon energy booster, or enjoy it as a unique treat during or after dinner by pairing it with your favorite cheeses. Due to the extensive flora, there is a wide variety of honey produced in Greece. The Olive Table has chosen four of the most unique and pleasing types to bring to you: Fir, Pine, Reiki and Orange Blossom.
Fir of Vytina Honey
Fir honey is the most unique honey that we offer. This ‘forest’ honey comes from the mountains of Vytina in the central Peloponnese region and represents only 5% of total Greek honey production. The people of Vytina use fir honey to benefit their digestive and respiratory systems. It is also thought to help anemia.
Fir honey, when collected, has a marbleized, iridescent appearance, and is thicker and has a richer flavor than most floral honeys – a warm, woody flavor with hints of vanilla and caramel. It is low in both fructose and glucose and is therefore recommended for diabetics and people with sugar metabolism issues. It has a very high nutritive value as it is rich in iron and calcium, and helps the body absorb essential vitamins and minerals. In general, Greek honey has a low moisture content, which adds to its thick texture and also helps some types resist crystallization. Fir honey will never crystallize.
Fir honey complements well-aged goat cheeses.
Pine honey comes from the forests of Peloponnese and has a woody, slightly caramelized flavor. This ‘forest’ honey is rich in minerals and amino acids, the building blocks of proteins, and has fewer calories than flower honeys. Pine honey represents the majority of total honey production in Greece, approximately 60%, and is resistant to crystallization.
Pine honey pairs well with soft bloomy-rind cheeses.
Orange Blossom Honey
Orange blossom honey comes from the blossoms of orange trees in Peloponnese and is mild in flavor with a fruity scent and a refreshingly light citrus taste balanced with slight orange peel bitterness. It is rich in antioxidants and is thought to be beneficial for intestinal issues, insomnia and nervousness. Orange honey crystallizes in one to three months.
Orange blossom honey pairs exceptionally well with fresh goat cheeses and young cheddars.
Reiki (Mediterranean Heather) Honey
Reiki has one of the strongest and most pungent flavors of all Greek honey. It is a darker, fragrant flower honey with a lingering floral finish. Heather honey has high nutritional value, is rich in iron and protein, and has been prized since ancient times for its medicinal properties. It crystallizes in one to three months.
Due to its strong flavor, Reiki pairs well with well-aged, slightly salty cheeses such as Manchengo, and strongly flavored cheeses such as blue cheese. It also complements Parmesan and Pecorino cheeses as well as cured meats such as prosciutto and salami.
A Reiki Honey Hot Toddy