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.
Upon Tasting Frankie’s Olive Oil, you’ll instantly be transported to the sunny Mediterranean with a floral-scented breeze in the air (or at least that’s what happens when we eat it). The taste is bright and fruity with some grassy-ness, and delicious served cold on a salad or hot in pastas.
“The Franks” (Frank Castronovo and Frank Falcinelli, the owners and creators of Frankie’s) even take a trip to Sicily every year for the olive harvest and document it on their website.
The olive oil has landed them in Natural Health Magazine and Martha Stewart Living, and Food & Wine said, "Our favorite olive oil for drizzling over salads or even just toasted bread is Frankie’s 457 Extra-Virgin Olive Oil..."
You can find Frankie’s Sputino Olive Oil at one of the Frankie’s Sputino locations, (570 in Manhattan, 457 in Brooklyn) Prime Meats in Carroll Gardens, or Café Pedlar in Cobble Hill.