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NonOrganic


The Arbutus Honey is collected from the nectar dews of the spring Arbutus (Arbutus Unedo) and its great nutritional value (similar to that of the Heather Honey) make it extremely suitable for the stimulation of our body. It has an intense, strong flavor that tastes like bitter caramel and challenges the most demanding consumers. Its color is dark bronze and it crystallizes very quickly (2-4 months from its harvesting). It is a special type of honey offered to us directly by the spring slopes of Mount Parnon.

The organic Arbutus Honey “FASILIS” is collected from the gorges and the green slopes of Mount Parnon at an altitude grading from 200m-800m. The area of Mount Parnon and the gorge of Leonidio (where the Monastery of Elona is situated) are part of the Network Natura 2000. It is a European Ecological Network of areas that host natural habitats of some species which are very important at European level.

The Arbutus Honey is harvested in this virgin region from April until late May and since it is the first production of the year, bees offer their pollination services with great enthusiasm. If the flowering of the Arbutus is successful that means that we will have a successful beekeeping year and moreover healthy and strong hives.

After harvesting, the honey is carefully collected and packed directly into glass jars in our modern facilities. The whole process does not exceed one month from the time of harvest. Then it is stored in a dark, dry place at low temperature, ready to be released for consumption. The unparalleled Greek Nature combined with the care and the diligence of the family Fasilis give out a product of perfect quality.

Product Brochure

General Information Nutritional Information (per100g)
TYPE Organic arbutus honey ENERGY 332 Kcal
CATEGORY Nectar PROTEIN 0,23 g
COLOR Pale red CARBOHYDRATES 82,5 g
TASTE Bitter FATS 0,00 g
AROMA Special scent Storage Conditions
CRYSTALLIZATION >18 months Keep in a cool, dry, dark and odorless place (< 15°C for long storage period). The arbutus honey crystallizes relatively quickly. The crystallization of the honey is a natural process that depends only on its plant origin. It returns to its original state with moderate heat. (bain-marie).
HARVEST AREA Southeastern Peloponnese
HARVEST PERIOD April – May