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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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Awards all over the World
MONINI 2030 Sustainability Plan
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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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
Appetizer
Bread & Cakes
Second Course
Monini Amabile 100% Italian
Monocultivar Frantoio
Grapeseed Oil
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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EASY for you
INTERMEDIATE
Appetizer
Bread & Cakes
Second Course
Monini Amabile 100% Italian
Monocultivar Frantoio
Grapeseed Oil
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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INTERMEDIATE
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First Course
Appetizer
Second Course
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Bread & Cakes
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
Monini Umbria PDO
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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Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
Second Course
Chef Made
Balsamic and Rosemary Steak
Appetizer
Chef Made
Monini’s Summer Cheeseboard
Bread & Cakes
Chef Made
EVOO Chocolate Chip Cookies
Bread & Cakes
Chef Made
Lemon Curd Tart
Second Course
All Recipes
Lamb chop with apple sauce
Bread & Cakes
Chef Made
Strawberry Shortcakes with Balsamic
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
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