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Step by Step Instructions
  • Step 1: Shell and skin the yellow split peas and boil on low heat until they get pulpy and make a soft and velvety sauce.
  • Step 2: Beat the paste in a food processor until completely homogeneous and smooth.
  • Step 3: Prepare the caper sauce as follows: sauté the onion for 1-2 minutes, add the capers after having rinsed them well under tap water, continue sautéing for 2-3 minutes and add the tomato, tomato paste, wine, a pinch of salt and pepper, cover the saucepan and simmer for 12-15 minutes.
  • Step 4: Serve the fava in a platter, pouring the hot caper sauce in the center and also adding 2-3 drops of olive oil.
Ingredient List
  • 400g fava
  • 1.200ml of water
  • 1 ripe tomato - peeled and cubed
  • 20g tomato paste
  • 1 grated onion
  • 50g capers soaked in water
  • 100ml white wine
  • sea salt flakes
  • ground black pepper
  • extra virgin olive oil

Fava beans combined with sautéed capers

  • Preparation
    time
    15'
  • Cooking
    time
    45'
  • 4
The original fava recipe, with the exquisite flavour that is typical in the Santorini volcanic island, acquires a stronger taste once combined with the wild capers from the Cyclades islands.
Product Qty
Extra virgin olive oil «Authentic Greek» "Gaea" 500ml
€7.50
Tomato paste from Santorini "D. Nomikos" 410g
€3.40
Wild capers from Tinos "Valsamo" 110g
€8.30
Premium sea salt from Mesologgi «Fleur de Sel» "Trikalinos" 100g
€6.45
Traditional fava P.D.O. Santorini "Santo" 400g
€12.00
"Ktima Biblia Chora" Regional white wine of Pangeon 750ml
€14.20
OR
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