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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
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
Second Course
Side Dish
Monini GranFruttato 100% Italian
Monini Organic
Monini Sicilia PGI
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Appetizer
Second Course
Side Dish
Monini GranFruttato 100% Italian
Monini Organic
Monini Sicilia PGI
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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
Rosemary
Lemon
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
Basil
White Truffle
Monini Umbria PDO
Monini Olio di Puglia PGI
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Grapeseed Oil
Porcini Mushrooms
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Appetizer
All Recipes
Lebanese Hummus
Appetizer
All Recipes
Avocado Shells
Appetizer
All Recipes
Artichokes in Oil
Side Dish
All Recipes
Cold Spelt And Artichoke Salad
Side Dish
All Recipes
Summer Salad
Second Course
All Recipes
Sicilian-Style Swordfish
Appetizer
Chef Made
Roasted Fennel with Parmigiano
Second Course
All Recipes
Potatoes with Spring Peas, Feta Cheese, Olives and Mint
Appetizer
All Recipes
Heart of Artichokes Salad
Second Course
All Recipes
Swordfish in olive oil sauce
Second Course
All Recipes
Crusted Salmon
Side Dish
All Recipes
Salad of Arugula, Parmesan, Artichoke, Poached Egg with Balsamic Vinegar and Extra Virgin Olive Oil
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