Split pea purée
3 tablespoons Sitia Extra Virgin Olive Oil 1 lb fava (yellow or green split peas) 2 medium onions, roughly chopped 1 teaspoon salt 1 teaspoon pepper To serve: olive oil 2 sliced lemons 1 finely chopped onion olives, capers or mint (optional)Place split peas in a pot with onion, salt, olive oil and cover with 5 cups water. Cook over low heat until it becomes a mush and nearly all the water has been boiled off, about one hour. The pot should not be covered because the fava expands and so it might spill over. Near the end, stir continuously so that it doesn't stick to the bottom of the pot and also to help it turn into a pulp. When it cools, it becomes thicker. When serving, generously add more olive oil according to taste, finely chopped onion, lemon slices, olives, capers or mint leaves, if so desired. The dish in which fava is served should first be rubbed with garlic.