PAPPAS MARKET

Objects, flavors and stories from the Greek world.

Personally selected by Gregory Pappas from small producers, artists, archives and the places that keep Greek culture alive.

Olives and leaves on a sunlit olive branch

THE CURRENT EDIT

Gregory’s Current Selections

What Gregory is reading, tasting, collecting and sharing right now.

WHY GREGORY CHOSE IT

An olive oil with a place, a season and a story.

Gregory’s Agourolado begins at Giorgos Poulakas’s farm in Varipetro, outside Chania. The 2026 early harvest will use unripe Tsounati olives from western Crete, pressed on the day they are hand-picked.

A single source, a particular season—and a personal connection to the island his parents called home.

Pre-order only. Harvest begins October 2026. Orders are expected to begin shipping November 15, 2026, subject to harvest, import and logistics delays.

Current Agourolado product artwork with harvested olives

THE STORY BEHIND THE SELECTION

Sun, Stone and Sea: The Character of a Cretan Pantry

Wild oregano, thyme, sage and sea salt reveal a Cretan pantry shaped by dry hillsides, rocky soil, strong sun and the island’s western shore.

Wild flowering herbs on a Cretan hillside overlooking the sea

THE PAPPAS MARKET POINT OF VIEW

I choose what belongs here.

Pappas Market grew from a lifetime spent telling Greek stories. I look for things with character—food connected to the land, books that preserve memory, art that opens a conversation and objects that carry Greece into everyday life. Nothing is here simply because it is Greek. It is here because it has something worth sharing.

Gregory Pappas holding freshly harvested olives in a Greek olive grove