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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
The Seven Golden rules
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How to preserve Extra Virgin Olive 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
The Origins
Oil Extraction Technology in the Past
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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Second Course
Side Dish
Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monocultivar Nocellara
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Second Course
Side Dish
Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monocultivar Nocellara
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EASY for you
INTERMEDIATE
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First Course
Appetizer
Second Course
Side Dish
Bread & Cakes
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Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Rosemary
White Truffle
Monini Umbria PDO
Glazed IGP Vinegar of Modena – Squeezable
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Side Dish
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Cold Spelt And Artichoke Salad
Second Course
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Pork Ribs With Honey
Side Dish
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Summer Salad
Second Course
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Potatoes with Spring Peas, Feta Cheese, Olives and Mint
Side Dish
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Chicken Liver Pate’
Second Course
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Stuffed Bell Peppers
Side Dish
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Salad of Arugula, Parmesan, Artichoke, Poached Egg with Balsamic Vinegar and Extra Virgin Olive Oil
Second Course
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Fish Fillets au Gratin
Side Dish
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Grilled vegetables with scamorza and mint leaves
Side Dish
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Salad with baby spinach, fennel and walnuts
Second Course
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Artichoke Veal Chops
Second Course
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Lamb chop with apple sauce
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