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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
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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
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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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Chef Made
Monini GranFruttato 100% Italian
Monocultivar Frantoio
Monocultivar Coratina
Monini Umbria PDO
Monini Sicilia PGI
Garlic & Chili
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Chef Made
Monini GranFruttato 100% Italian
Monocultivar Frantoio
Monocultivar Coratina
Monini Umbria PDO
Monini Sicilia PGI
Garlic & Chili
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Chef Made
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Difficulty
EASY for you
INTERMEDIATE
Course
Side Dish
Bread & Cakes
First Course
Appetizer
Second Course
Product
Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Monocultivar Nocellara
Rosemary
Lemon
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
Basil
White Truffle
Monini Umbria PDO
Monini Olio di Puglia PGI
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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Appetizer
Chef Made
Roasted Fennel with Parmigiano
Second Course
Chef Made
Cotechino with Lentils
Second Course
Chef Made
Sea Bream (Orata) in Lemon White Wine Glaze
Appetizer
Chef Made
Avocado Toast
Side Dish
Chef Made
Raw Mushroom Salad
First Course
Chef Made
Barley And Swiss Chard Soup
Appetizer
Chef Made
Brie Cheese Pomegranate Crostini
First Course
Chef Made
Spaghetti with garlic & chili EVOO and sausage
First Course
Chef Made
Olive Oil Poached Shrimp with Winter (Pesto) Pistou
Side Dish
Chef Made
Winter Salad with Citrus Vinaigrette
First Course
Chef Made
Creamy Cauliflower Soup with Rosemary and Extra Virgin Olive Oil
Appetizer
Chef Made
Marinated Olives and Feta
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