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Monini
Monini North America Inc.
Since 2000 in USA
A Market Vision
The Roots of Quality
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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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Monocultivar
Monocultivar
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The Olives
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Olive Oil Culture
Tasting Guide
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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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Monocultivar Nocellara
Monini Toscano PGI
Monini Olio di Puglia PGI
Grapeseed Oil
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Porcini Mushrooms
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Monocultivar Nocellara
Monini Toscano PGI
Monini Olio di Puglia PGI
Grapeseed Oil
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INTERMEDIATE
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First Course
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Bread & Cakes
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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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Bread & Cakes
All Recipes
Olive Oil Muffins
Bread & Cakes
Chef Made
Fruit and Chocolate filled phyllo pastry triangles with Vanilla Bean Ice Cream
Second Course
All Recipes
White Truffle Scrambled Eggs
Side Dish
Chef Made
Smashed Red-Skinned baby Potatoes with Chives and Paprika
First Course
Chef Made
Porcini Mushroom Risotto
Second Course
Chef Made
Balsamic and Rosemary Steak
Side Dish
Chef Made
Tabbouleh Salad
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
Second Course
Chef Made
Italian Shakshuka
Side Dish
Chef Made
Crispy Truffle Fries
Bread & Cakes
All Recipes
Thanksgiving Olive Oil Pecan Pie
Bread & Cakes
All Recipes
Olive Oil Christmas Cookies
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