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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 Olives
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Olive Oil Culture
Tasting Guide
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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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Bread & Cakes
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Monini Originale
Monocultivar Coratina
Monini Umbria PDO
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Lemon
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Bread & Cakes
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Monini Originale
Monocultivar Coratina
Monini Umbria PDO
Monini Toscano PGI
Lemon
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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
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Bread & Cakes
Chef Made
Fruit and Chocolate filled phyllo pastry triangles with Vanilla Bean Ice Cream
Second Course
Chef Made
Salmon in Cartoccio
Bread & Cakes
Chef Made
Grapefruit and Thyme Olive Oil Cake
Side Dish
Chef Made
Winter Salad with Citrus Vinaigrette
Side Dish
Chef Made
Eggplant Dip
Bread & Cakes
Chef Made
Fluffy EVOO Pancakes
Second Course
Chef Made
Tahini Lemon Chicken Salad
Second Course
Chef Made
Easy Lemon Herb Fish
Bread & Cakes
Chef Made
Red Fruit Olive Oil Breakfast Crisp
Bread & Cakes
Chef Made
Cheesecake with extra virgin olive oil gelato
Second Course
Chef Made
Italian Shakshuka
Second Course
Chef Made
Swordfish Skewers with Salsa Verde and Summer Squash
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