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Monini
Monini North America Inc.
Since 2000 in USA
A Market Vision
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100 Years of History
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Our Mill Frantoio del Poggiolo
We are Monini: our people
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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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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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Bread & Cakes
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Second Course
Side Dish
Monini GranFruttato 100% Italian
Monini Organic
Monini Toscano PGI
Glazed IGP Vinegar of Modena – Squeezable
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Bread & Cakes
First Course
Second Course
Side Dish
Monini GranFruttato 100% Italian
Monini Organic
Monini Toscano PGI
Glazed IGP Vinegar of Modena – Squeezable
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EASY for you
INTERMEDIATE
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First Course
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Second Course
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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
Monini Olio di Puglia PGI
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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Side Dish
All Recipes
Fig, Walnut And Apple Salad
Side Dish
All Recipes
Cold Spelt And Artichoke Salad
Side Dish
All Recipes
Summer Salad
First Course
All Recipes
Ravioli With Asparagus And Ricotta
Bread & Cakes
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Olive Oil Muffins
Bread & Cakes
Chef Made
Fruit and Chocolate filled phyllo pastry triangles with Vanilla Bean Ice Cream
Bread & Cakes
All Recipes
Olive Oil Pound Cake (by Mrs. Maria Flora Monini)
Second Course
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Potatoes with Spring Peas, Feta Cheese, Olives and Mint
First Course
Chef Made
Umbrian Lentil Soup with Rosemary Shrimp
Second Course
All Recipes
Swordfish in olive oil sauce
First Course
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Linguine with Mint
Side Dish
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Salad of Arugula, Parmesan, Artichoke, Poached Egg with Balsamic Vinegar and Extra Virgin Olive Oil
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