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Acliff
mespilus
Ray Mears and his mate Gordon, (who is most definitely not a moron), processed acorns into an edible meal years ago.
Shelled, roughly broken up, into a net, into a stream to allow the fresh water to wash away most of the tannins,
then slowly roasted, at the lowest heat possible from a fire,
then ground up and made into a paste/dough,
formed into rough flat breads and cooked over the fire on a griddle.
There are rumoured to be groves of Oaks in Italy,
from a very local sub-species that gives rise to tannin-deficient acorns that
are edible without all that above.
Edited to add link to Ray & Gordon making acorns edible
https://m.youtube.com/watch?v=w0hlZIxqSaY