The Fava Bean of Santorini is a unique traditional product. The yellow-colored pea comes from the Lathyrus Clymenum flower, growing exclusively in Santorini and Anafi, a small island adjacent to Santorini. The volcanic soil is probably the reason for this product being cultivated only in Santorini. That type of fava bean has a more velvet texture and a sweeter taste.
Surprisingly enough, archaeological excavations have revealed grains of fava from the ancient site of Akrotiri, on the southern side of Santorini, which shows that this product is cultivated on the island for about 3,500 years. Fava beaches are sowed in December and harvested in June. Via a natural process, the beans ripen in underground storehouses for a year. Afterward, they dry in the sun and then get cleaned, peeled, and sliced. Fava beans are sold all over Greece and are also exported abroad.
Fava is not only considered the most traditional product of the island but also constitutes a PDO product of Greece. The original and best way to savor it is by pureeing it after hours of boiling, pouring virgin olive oil over it, and topping it with minced onion and olives.