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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
Our philosophy
Our Mill Frantoio del Poggiolo
We are Monini: our people
Quality and Transparency
Awards all over the World
Zefferino d’Oro
The manufacturing process
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The value of culture
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
How to recognize quality oil
The Seven Golden rules
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The Oil Dictionary
The Classification of Oils
Wellness in Extra Virgin Olive Oil
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Olive Varieties
Extra Virgin Olive oil History
The Origins
Oil Extraction Technology in the Past
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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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
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
Porcini Mushrooms
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Bread & Cakes
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Olive Oil Pound Cake (by Mrs. Maria Flora Monini)
First Course
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Spaghetti with Shellfish in Foil
First Course
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Orecchiette with arugola, tomatoes and ricotta
First Course
Chef Made
Umbrian Lentil Soup with Rosemary Shrimp
Side Dish
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Chicken Liver Pate’
First Course
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Linguine with Mint
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Spaghetti with Lobster
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Ragú Pasta Sauce from Umbria
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Spaghetti alla Puttanesca
Side Dish
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Salad of Arugula, Parmesan, Artichoke, Poached Egg with Balsamic Vinegar and Extra Virgin Olive Oil
Bread & Cakes
Chef Made
Anise and White Wine Taralli
Side Dish
Chef Made
Funghi alla Griglia
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