2013 Santorini’s year of gastronomy, Fava with olive oil, the Santorini’s gourmet "secret"
Santorini is a crescent shaped, sun drenched island off the southern coast of mainland Greece, it is famous throughout Greece for its love and knowledge of fine food, and in 2013 the mayor of Santorini, Nicholas Zorzos, is launching campaign to bring some of the island’s culinary specialities to a wider audience. The volcanic soil of Santorini nourishes the growth of split peas, the attractive flavour and fine texture of the peas is used by chefs and to make the local gourmet speciality called fava.
One of the best kept secrets in Santorian cuisine is the gourmet split pea dish called Fava. Fava is simplicity itself to make and can be made with yellow split peas, dried fava beans, cannelloni beans or chick peas. Fava is served as an appetiser, as part of a Greek multi-course mezze meal, or as a side dish to a gourmet meal, and it is always served with a ‘marriage’, as the locals call it, of full flavoured Greek olive oil. Connoisseurs of fava in Santorini wouldn’t dream of using any other oil than the oil which is cold pressed from the fruit of the ancient and distinguished Koroneiki olive trees from Kalamata.
For an elegant and stylish meal, try some gourmet fava. Healthy, packed with flavour and delightfully smooth, Koroneiki olive oil is the perfect topping for a bowl of golden fava. To really show your fava off to perfection, dress it with a generous handful of olives, Kalamon and Halkidiki are the best.
Fava, made from healthy pulses, and married with wholesome Koroneiki olive oil, is the ideal addition to any Greek dinner, as a side dish to accompany Souvlaki (grilled meat kebabs), fried fish or grilled chicken, or just on its own with some crusty bread and extra Koroneiki olive oil for dipping. With some easily made fava and a generous pouring of Koroneiki olive oil you can turn your next Greek meal into a really upmarket experience. Fava is a gourmet secret that the mayor of Santorini wants everybody to know about.