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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
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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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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
First Course
Monini Originale
Monini GranFruttato 100% Italian
Monocultivar Coratina
Monini Umbria PDO
Monini Toscano PGI
Basil
Glazed IGP Vinegar of Modena – Squeezable
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Appetizer
First Course
Monini Originale
Monini GranFruttato 100% Italian
Monocultivar Coratina
Monini Umbria PDO
Monini Toscano PGI
Basil
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
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EASY for you
INTERMEDIATE
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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
Monini Umbria PDO
Monocultivar Frantoio
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Porcini Mushrooms
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First Course
All Recipes
Spaghetti with Lobster
First Course
All Recipes
Ragú Pasta Sauce from Umbria
First Course
All Recipes
Spaghetti alla Puttanesca
Appetizer
Chef Made
Panzanella Umbra
First Course
Chef Made
Sicilian Couscous
Appetizer
Chef Made
Pizza with Pecorino Romano cheese, Garlic and Onions
Appetizer
Chef Made
Avocado Toast
First Course
All Recipes
Homemade Cavatelli With Roasted Grape Tomatoes and Arugula
Appetizer
All Recipes
Herb and Olive Focaccia Bread
First Course
Chef Made
Creamy Squash Soup with Pomegranate and Fried Sage
First Course
Chef Made
Olive Oil Poached Shrimp with Winter (Pesto) Pistou
First Course
Chef Made
Creamy Cauliflower Soup with Rosemary and Extra Virgin Olive Oil
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