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Monini
Monini North America Inc.
Since 2000 in USA
A Market Vision
The Roots of Quality
A Great Family
100 Years of History
Our philosophy
Our Mill Frantoio del Poggiolo
We are Monini: our people
Quality and Transparency
Awards all over the World
Zefferino d’Oro
The manufacturing process
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The value of culture
Monini in support of Umberto Veronesi Foundation
Monini and Van Gogh Museum ®
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Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Regional Extra Virgin Olive Oils PDO/PGI
Regional Extra Virgin Olive Oils PDO/PGI
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Monocultivar
Monocultivar
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The Olives
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Olive Oil Culture
Tasting Guide
How to recognize quality oil
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The Oil Dictionary
The Classification of Oils
Wellness in Extra Virgin Olive Oil
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Olive Varieties
Extra Virgin Olive oil History
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Oil Extraction Technology Today
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Our recipes
A selection of recipes to bring simple dishes and tasty creations to the table, matching them with the fragrances of our oils.
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INTERMEDIATE
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Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Monocultivar Nocellara
Rosemary
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Monini Umbria PDO
Monocultivar Frantoio
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Grapeseed Oil
Porcini Mushrooms
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First Course
Chef Made
Pasta e Fagioli
Second Course
Chef Made
Sea Bream (Orata) in Lemon White Wine Glaze
First Course
Chef Made
Penne all’Arrabbiata
First Course
Chef Made
Sicilian Couscous
Appetizer
Chef Made
Pizza with Pecorino Romano cheese, Garlic and Onions
Second Course
Chef Made
Mediterranean Sea Bass With Pine Nuts, Olives, & Artichokes
Appetizer
Chef Made
Avocado Toast
Second Course
Chef Made
Slow Cooked Lamb Morsels in Trebbiano Wine Glaze
First Course
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Homemade Cavatelli With Roasted Grape Tomatoes and Arugula
Appetizer
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Herb and Olive Focaccia Bread
Second Course
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Artichoke Veal Chops
First Course
Chef Made
Barley And Swiss Chard Soup
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