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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
MONINI 2030 Sustainability Plan
Zefferino d’Oro
The manufacturing process
Our certification
The value of culture
Monini in support of Umberto Veronesi Foundation
Monini and Van Gogh Museum ®
Products
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
The Olives
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Discover all our products
Recipes
News
Olive Oil Culture
Tasting Guide
How to recognize quality oil
The Seven Golden rules
The Ritual of Tasting
Using Oil in the Kitchen
How to preserve Extra Virgin Olive Oil
The fruit of the olive tree
The Oil Dictionary
The Classification of Oils
Wellness in Extra Virgin Olive Oil
Production Areas
Olive Varieties
Extra Virgin Olive oil History
The Origins
Oil Extraction Technology in the Past
Oil Extraction Technology Today
Myths and Legends
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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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Chef Made
INTERMEDIATE
First Course
Second Course
Monini Amabile 100% Italian
Lemon
Porcini Mushrooms
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
INTERMEDIATE
First Course
Second Course
Monini Amabile 100% Italian
Lemon
Porcini Mushrooms
Glazed IGP Vinegar of Modena – Squeezable
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EASY for you
INTERMEDIATE
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First Course
Second Course
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Monini Originale
Monini Amabile 100% Italian
Monocultivar Coratina
Rosemary
Lemon
Monini Umbria PDO
Monocultivar Frantoio
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Porcini Mushrooms
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Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
First Course
Chef Made
Porcini Mushroom Risotto
Second Course
Chef Made
Grilled Lamb Loin Chops with Balsamic Glaze
Second Course
Chef Made
Rosemary Chicken, Bacon, and Avocado Salad
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
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