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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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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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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.
Find the perfect recipe for every occasion
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Monini Originale
Monini GranFruttato 100% Italian
Monini Organic
Monocultivar Nocellara
Monini Umbria PDO
Garlic & Chili
Porcini Mushrooms
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First Course
Side Dish
Monini Originale
Monini GranFruttato 100% Italian
Monini Organic
Monocultivar Nocellara
Monini Umbria PDO
Garlic & Chili
Porcini Mushrooms
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EASY for you
INTERMEDIATE
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First Course
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Second Course
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Product
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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Side Dish
Chef Made
Extra Virgin Olive Oil Turkey Gravy
Side Dish
Chef Made
Roasted Garlic and Olive Oil Mashed Potatoes
First Course
Chef Made
Creamy Squash Soup with Pomegranate and Fried Sage
First Course
Chef Made
Spaghetti with garlic & chili EVOO and sausage
Side Dish
Chef Made
Eggplant Dip
First Course
Chef Made
Porcini Mushroom Risotto
First Course
All Recipes
Mrs. Sara Monini Summer Parsley Sauce
First Course
Chef Made
Creamy Spaghetti with Garlic & Chili Breadcrumbs
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
Side Dish
Chef Made
Zucchini Gazpacho
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
First Course
Chef Made
Fresh Tomato Basil Pasta with Ricotta
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