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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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Appetizer
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Monini Amabile 100% Italian
Monocultivar Frantoio
Monocultivar Nocellara
Lemon
Balsamic Vinegar of Modena I.G.P.
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Appetizer
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Monini Amabile 100% Italian
Monocultivar Frantoio
Monocultivar Nocellara
Lemon
Balsamic Vinegar of Modena I.G.P.
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INTERMEDIATE
Course
First Course
Appetizer
Second Course
Side Dish
Bread & Cakes
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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
Lemon
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
First Course
Chef Made
Two Lobster Risotto – valentines recipes
Second Course
Chef Made
Tahini Lemon Chicken Salad
Second Course
Chef Made
Easy Lemon Herb Fish
Appetizer
Chef Made
Monini’s Summer Cheeseboard
First Course
Chef Made
Gnocchi Pomodoro
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
Second Course
All Recipes
Lamb chop with apple sauce
Appetizer
Chef Made
Mexican Ceviche
Second Course
Chef Made
Rosemary Chicken, Bacon, and Avocado Salad
First Course
Chef Made
Volcano Vesuvius Spaghetti with Oyster and Lemon
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
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