The origins of honey hunting and beekeeping are intertwined with mythology, with the first recorded honey collection by the Cunetes tribe in ancient southern Iberia. The Romans, notably through the writings of Columella, offer deep insights into honey production and processing methods. Varied classifications of honey were determined by ancient authors and included seasonal and regional distinctions, with the most highly esteemed types coming from thyme-rich regions like Mount Hymettus in Attica and Mount Hybla in Sicily. Honey was stored and transported in specialised containers like amphorae and honeypots. Recent archaeological studies have utilised organic residue analysis to detect ancient honey and wax residues, revealing insights into ancient beekeeping practices. Honey was further processed into products, such as hydromel and mulsum, and possibly used in fish preparations, highlighting its versatile role in ancient diets and commerce.