Thyme raw honey and other dark-coloured kinds of honey have the highest antioxidants properties of all types of honey.
Antioxidants help neutralise free radicals, which are produced by such things as sunlight, cigarette smoke, air pollution, pesticides, and infection.
These free radicals are known to contribute to the development of numerous diseases and conditions, including heart disease, various forms of cancer and asthma. They also promote premature ageing of the skin.
Thyme raw honey has anti-bacterial, anti-viral and antiseptic properties and aids in the prevention and treatment of infectious, digestive, and respiratory diseases.
It is a light amber colour when in liquid form and turns brown when crystallised. Thyme honey is aromatic honey with a complex and intense aroma of herbs, flowers, and clove. It crystallises within 6 to 12 months.
Thyme honey has been around since ancient times, and its production accounts for approximately 10% of the total honey produced in Greece. The best areas to produce raw thyme honey are the Greek islands, especially Crete.
Natural olive tapenade from Koroneiki olive variety with sun dried tomato, ouzo, oregano and anchovies
Natural olive tapenade from Koroneiki olive variety with feta, oregano and thyme herb
Natural olive tapenade from Koroneiki olive variety with oregano, pepper, thyme and lemon