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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
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Awards all over the World
Zefferino d’Oro
The manufacturing process
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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
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The Classification of Oils
Wellness in Extra Virgin Olive Oil
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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.
Find the perfect recipe for every occasion
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Monini Originale
Monocultivar Coratina
Monocultivar Nocellara
Monini Toscano PGI
Monini Sicilia PGI
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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Chef Made
EASY for you
Monini Originale
Monocultivar Coratina
Monocultivar Nocellara
Monini Toscano PGI
Monini Sicilia PGI
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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EASY for you
INTERMEDIATE
Course
First Course
Appetizer
Second Course
Side Dish
Bread & Cakes
Product
Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monocultivar Nocellara
Lemon
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
Basil
White Truffle
Monini Olio di Puglia PGI
Balsamic Vinegar of Modena I.G.P.
Garlic & Chili
Grapeseed Oil
Porcini Mushrooms
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Appetizer
Chef Made
Roasted Fennel with Parmigiano
Second Course
Chef Made
Salmon in Cartoccio
Side Dish
Chef Made
Winter Salad with Citrus Vinaigrette
Side Dish
Chef Made
Eggplant Dip
Side Dish
Chef Made
Fig Balsamic Waldorf Salad
Appetizer
Chef Made
Vegan Mozzarella & Zucchini Crostini
Appetizer
Chef Made
Flowery Avocado Toast
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
First Course
Chef Made
Fresh Tomato Basil Pasta with Ricotta
Second Course
Chef Made
Italian Shakshuka
Second Course
Chef Made
Swordfish Skewers with Salsa Verde and Summer Squash
First Course
Chef Made
Orecchiette with Sausage and Spinach
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