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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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Zefferino d’Oro
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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
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The Classification of Oils
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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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Appetizer
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Monini Originale
Basil
Porcini Mushrooms
Glazed IGP Vinegar of Modena – Squeezable
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Appetizer
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Monini Originale
Basil
Porcini Mushrooms
Glazed IGP Vinegar of Modena – Squeezable
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EASY for you
INTERMEDIATE
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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
Lemon
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
Basil
White Truffle
Monini Umbria PDO
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
Slow Cooked Lamb Morsels in Trebbiano Wine Glaze
Second Course
All Recipes
Artichoke Veal Chops
Bread & Cakes
Chef Made
Basil Flavored EVOO Gelato
Second Course
Chef Made
Roasted Turkey
Bread & Cakes
Chef Made
Grapefruit and Thyme Olive Oil Cake
Bread & Cakes
Chef Made
Pomegranate Glazed Holiday Cookies
First Course
Chef Made
Creamy Squash Soup with Pomegranate and Fried Sage
First Course
Chef Made
Porcini Mushroom Risotto
Appetizer
Chef Made
Porcini Flavored EVOO Bread Dip
Second Course
Chef Made
Grilled Lamb Loin Chops with Balsamic Glaze
Bread & Cakes
Chef Made
Cheesecake with extra virgin olive oil gelato
First Course
Chef Made
Fresh Tomato Basil Pasta with Ricotta
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