The olives. Koroneiki, or small, Cretan green olives… It’s been almost five years since my trip to Santorini and Evvia on the Aegean Sea and I still find myself thinking about those olives. I have tried, unsuccessfully, to find them here in the States, so it looks like I will have to make my way back to Greece to taste them again. In Greece, they are only used for sharing at the table and oil making. The rich flavor from these olives will enhance any dish.
Hi! I’m Greg Giancaterino.
Growing up in South Philly, I have been surrounded my entire life by people who are passionate about food. Italian-Americans show their love through food, and that passion inspired what I do. I started my food journey at Mancini’s in Philly, and went on to work at America’s oldest Italian restaurant, Ralphs’ Italian. Continue Reading