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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
Our certification
The value of culture
Monini in support of Umberto Veronesi Foundation
Monini and Van Gogh Museum ®
Products
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
The Olives
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Olive Oil Culture
Tasting Guide
How to recognize quality oil
The Seven Golden rules
The Ritual of Tasting
Using Oil in the Kitchen
How to preserve Extra Virgin Olive Oil
The fruit of the olive tree
The Oil Dictionary
The Classification of Oils
Wellness in Extra Virgin Olive Oil
Production Areas
Olive Varieties
Extra Virgin Olive oil History
The Origins
Oil Extraction Technology in the Past
Oil Extraction Technology Today
Myths and Legends
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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.
Find the perfect recipe for every occasion
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EASY for you
INTERMEDIATE
Second Course
Monini Originale
Monocultivar Nocellara
Monini Umbria PDO
Monini Olio di Puglia PGI
Grapeseed Oil
Glazed IGP Vinegar of Modena – Squeezable
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EASY for you
INTERMEDIATE
Second Course
Monini Originale
Monocultivar Nocellara
Monini Umbria PDO
Monini Olio di Puglia PGI
Grapeseed Oil
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
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EASY for you
INTERMEDIATE
Course
Appetizer
Second Course
Side Dish
Bread & Cakes
First Course
Product
Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Rosemary
Lemon
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Grapeseed Oil
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Second Course
Chef Made
Salmon in Cartoccio
Second Course
Chef Made
Balsamic and Rosemary Steak
Second Course
Chef Made
Grilled Lamb Loin Chops with Balsamic Glaze
Second Course
Chef Made
Roasted Turkey
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