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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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Olive Oil Culture
Tasting Guide
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The Classification of Oils
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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.
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Chef Made
Monini Amabile 100% Italian
Monocultivar Frantoio
Monini Sicilia PGI
Lemon
Garlic & Chili
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
Monini Amabile 100% Italian
Monocultivar Frantoio
Monini Sicilia PGI
Lemon
Garlic & Chili
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
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Difficulty
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
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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Second Course
Chef Made
Grilled Lamb Loin Chops with Balsamic Glaze
Appetizer
Chef Made
Vegan Mozzarella & Zucchini Crostini
First Course
Chef Made
Gnocchi Pomodoro
Bread & Cakes
Chef Made
EVOO Chocolate Chip Cookies
Bread & Cakes
Chef Made
Lemon Curd Tart
Appetizer
Chef Made
Mexican Ceviche
Side Dish
Chef Made
Grilled Eggplant Parmesan
Second Course
Chef Made
Rosemary Chicken, Bacon, and Avocado Salad
Bread & Cakes
Chef Made
Pumpkin Balsamic Cheesecake
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
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