You might know Frankie’s Sputino as that kick-butt Italian restaurant with both a Manhattan and a Brooklyn location. You should also know they make their own olive oil too, created from organically grown olives in Trapani, Sicily in the DOP certified valley of Nocellara del Belice, in fact. To maintain authenticity and quality, they use trees between 300 and 400 years old, and each is hand-pruned, and each olive hand-picked.
