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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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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 Oil Dictionary
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.
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Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Monocultivar Nocellara
Rosemary
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Glazed IGP Vinegar of Modena FIG flavor – Squeezable
Monini Umbria PDO
Monocultivar Frantoio
Balsamic Vinegar of Modena I.G.P.
Garlic & Chili
Porcini Mushrooms
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Appetizer
Chef Made
Roasted Fennel with Parmigiano
First Course
All Recipes
Orecchiette with arugola, tomatoes and ricotta
Appetizer
All Recipes
“CROSTONI” with mushrooms
Bread & Cakes
Chef Made
Grapefruit and Thyme Olive Oil Cake
Appetizer
Chef Made
Brie Cheese Pomegranate Crostini
First Course
Chef Made
Olive Oil Poached Shrimp with Winter (Pesto) Pistou
First Course
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Crispy Cheese Pan Pizza
Bread & Cakes
Chef Made
Fluffy EVOO Pancakes
First Course
Chef Made
Creamy Spaghetti with Garlic & Chili Breadcrumbs
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
Appetizer
Chef Made
Vegan Mozzarella & Zucchini Crostini
Bread & Cakes
Chef Made
Red Fruit Olive Oil Breakfast Crisp
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