• 2 cups yellow split peas, pickled over and rinsed
  • 1 finely chopped onion
  • Salt and freshly ground black pepper
  • 1/2 cup Epoch extra virgin olive oil
  • 3 -4 tablespoons dry white wine
  • Dried oregano, to garnish

Any of the Epoch olive varieties are a perfect topping for this dish

Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the onion and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
Taste and adjust the seasoning as necessary. It can be served warm or chilled as a side dish. Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

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