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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
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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 Classification of Oils
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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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Chef Made
Monini Organic
Monini Umbria PDO
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EASY for you
INTERMEDIATE
Course
Bread & Cakes
First Course
Appetizer
Second Course
Side Dish
Product
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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First Course
Chef Made
Pasta e Fagioli
First Course
Chef Made
Umbrian Lentil Soup with Rosemary Shrimp
Second Course
Chef Made
Herb Roasted Swordfish with Lemon and Caper Sauce
Second Course
Chef Made
Grilled Tuna with Farro and Barley Salad
Second Course
Chef Made
Sea Bream (Orata) in Lemon White Wine Glaze
First Course
Chef Made
Penne all’Arrabbiata
Side Dish
Chef Made
Raw Mushroom Salad
Bread & Cakes
Chef Made
Basil Flavored EVOO Gelato
Second Course
Chef Made
Singapore Chili Crab
Second Course
Chef Made
Tahini Lemon Chicken Salad
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
Second Course
Chef Made
Easy Lemon Herb Fish
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