Santorini Fava (PDO) (14.1 oz)



Yellow split peas are known as "fava" in Greece (not be confused with fava beans), and Santorini produces some of the best in the world. Santorini Fava has “Protected Designation of Origin” (PDO) status and comes from the plant “Lathyrus Clymenum L.” which has been grown exclusively in Santorini for more than 3,500 years.

The cultivation and production of Santorini fava has not changed much in all that time. Seeds are still sown by plowing and then milled the old-fashioned way. Once harvested, the peas are dried and aged under the sun, which results in their light yellow color, velvety texture and slightly sweet taste.

Split peas are a pulse like lentils, and they are immensely nutritious. Split peas are an excellent source of plant-based protein, complex carbohydrates and fiber. Their low glycemic index makes them a diabetes-friendly food, and they are also a good source of many nutrients including iron, calcium, phosphorus, manganese, choline, folate, and other B vitamins.

For serving suggestions, see "Recipe Ideas" below.

Recipe Ideas

Fava can be cooked in much the same way as lentils. Combine one cup fava with 1.5 cups water, bring to a boil, and simmer until the fava reaches the desired texture. It's typically cooked to a "mashed potato" consistency, but you can adjust the texture by varying the amount of cooking time and water. Fava makes a great side dish or even a main course when topped with Greek capers, onion, and a healthy drizzle of Greek olive oil. 

Fava garnished with Capers and Onions

See Recipe

Deep-dish Santorini Pizza - Fava Crust, Santorini Tomatoes, Halloumi & Herbs

See Recipe

Customer Reviews
5.0 Based on 8 Reviews
5 ★
4 ★
3 ★
2 ★
1 ★
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
catherine p.
United States United States

Lovely Peas

I grew up on fava with green split peas as the others were not easy to find. It was a great lenten dinner. The yellow are a different taste experience compared to the usual green split peas. I like to change out different menu items. This time making a very nice vegetarian soup with a much lighter and a brighter taste. Added grated carrots, onions, minced fresh parsley, garlic, hot pepper flakes, lemon and of course olive oil. As the flavors melded the soup is even better the next day. The peas cooked up nicely with just enough firmness. Enjoy!

Dolores M.
United States United States

Love my fava`s

Another favorite of mine, I use this in soups & stews.

Erin P.
United States United States

Legit Santorini fava

These carry me back to my dream Santorini fava at Franco’s on the hilltop in Pyrgos. Legit.

Alice M.
United States United States

Haven’t used it yet

Haven’t used it yet.

James S.
United States United States


This fava brought me back to many wonderful meals in Santorini. Creamy and delicious served with Santorini capers, it works either as a side dish or a full meal on it’s own. Highly recommend