Saviolakis Family honey is a true thyme honey as opposed to one with wildflowers, pine, polyflora, or labels that say вЂњwith thyme.вЂќ European and Greek legislation states that for a honey to contain ONLY the words вЂњthyme honeyвЂќ in its name, it must have more than 18% thyme content. They also pay strict attention to the diet and health of their precious bees. No antibiotics or pesticides are ever usedвЂ“ confirmed by FDA inspection and other chemical analysis that they perform regularly. They only sell their own single-source raw thyme honey. When chatting with Andreas Saviolakis, he reminded me that his family members are вЂњfarmers and bee keepers first and foremost.вЂќ The proximity of the stunning Lefka Ori (White Mountains) and their sudden drop straight into the ocean cause the thyme flower to bloom at a very high altitude. Sfakia produces the best and healthiest thyme honey in the world because of the regionвЂ™s unique climate coupled with its topography and geography. This makes them the oldest continuous beekeeping family on the island - and perhaps in all of Greece. The Saviolakis family in Crete, Greece has been collecting raw thyme honey from the White Mountains around Sfakia for more than 10 generations, or 250 years. You can get it delivered straight to your home anywhere in the United States (sorry, we canвЂ™t ship this internationally yet)! IвЂ™m excited for this opportunity to tell you about some of the purest, tastiest and healthiest honey on earth, straight from the mountains of the wild and rugged region of Sfakia in Western Crete, harvested by the Saviolakis Family. On Sunday, May 24th, IвЂ™ll be on Facebook Live again for my 10th episode of вЂњLive With Gregory PappasвЂќ creating some exciting treats that include, as a main ingredient, honey. I also shared my Aunt MariaвЂ™s recipe for Gemista, which was the go-to recipe that my mom also used when making these wonderful stuffed vegetables.ДЇinally, I made another great vegetable dish called Briam, that was not only fun to make, but looked great on the table. I enjoyed making my momвЂ™s Boureki, a dish with zucchini and potatoes thatвЂ™s baked in a wonderful dough, which I made from scratch. IвЂ™ve spent a lot of time during this quarantine period learning to cook, transcribing my momвЂ™s recipes from her chicken-scratch notes and actually preparing the recipes and sharing them with my online community. I get excited when I can share a recipe, a storyвЂ“ and now an authentic food product from Crete with my readers.

Much of the tradition I grew up with involved customs, foodвЂ“ even the Greek dialect I learnedвЂ“ from the island of Crete, from which both my parents emigrated.

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