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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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The Olives
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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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Appetizer
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Monini Originale
Porcini Mushrooms
Glazed IGP Vinegar of Modena – Squeezable
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Appetizer
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Monini Originale
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Glazed IGP Vinegar of Modena – Squeezable
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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
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
First Course
Chef Made
Butternut Squash Soup
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