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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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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
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The Oil Dictionary
The Classification of Oils
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Extra Virgin Olive oil History
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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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Monini Originale
Monini Amabile 100% Italian
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Rosemary
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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
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Monini Umbria PDO
Monocultivar Frantoio
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena – Squeezable
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Grapeseed Oil
Porcini Mushrooms
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First Course
All Recipes
Monini Pitted Olives, Green Squash and Lemon Zest Trofie pasta
First Course
All Recipes
Orecchiette with arugola, tomatoes and ricotta
Second Course
Chef Made
Salmon in Cartoccio
Appetizer
All Recipes
“CROSTONI” with mushrooms
Appetizer
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Herb and Olive Focaccia Bread
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
First Course
Chef Made
Gnocchi Pomodoro
Second Course
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Lamb chop with apple sauce
First Course
Chef Made
Fresh Tomato Basil Pasta with Ricotta
Second Course
Chef Made
Italian Shakshuka
Second Course
Chef Made
Grilled Steak Sandwich
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