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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
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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 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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Chef Made
Monini Amabile 100% Italian
Monini Umbria PDO
Monini Sicilia PGI
Basil
White Truffle
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
Monini Amabile 100% Italian
Monini Umbria PDO
Monini Sicilia PGI
Basil
White Truffle
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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First Course
Chef Made
Gnocchi Pomodoro
Bread & Cakes
Chef Made
Red Fruit Olive Oil Breakfast Crisp
Side Dish
Chef Made
Crispy Truffle Fries
Side Dish
Chef Made
Grilled Eggplant Parmesan
Side Dish
Chef Made
Summer Corn Salad
Bread & Cakes
Chef Made
Pumpkin Balsamic Cheesecake
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
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