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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
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
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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 Amabile 100% Italian
Monocultivar Nocellara
Monini Umbria PDO
Balsamic Vinegar of Modena I.G.P.
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Monini Amabile 100% Italian
Monocultivar Nocellara
Monini Umbria PDO
Balsamic Vinegar of Modena I.G.P.
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Course
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
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
Porcini Mushrooms
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Side Dish
All Recipes
Salad with baby spinach, fennel and walnuts
Second Course
Chef Made
Crispy-Skinned Fish with Herb Sauce
Side Dish
Chef Made
Caramelized Beetroots
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
Side Dish
Chef Made
Peach Burrata Caprese Salad
Appetizer
Chef Made
Monini’s Summer Cheeseboard
First Course
Chef Made
Gnocchi Pomodoro
Bread & Cakes
Chef Made
Red Fruit Olive Oil Breakfast Crisp
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
Second Course
All Recipes
Lamb chop with apple sauce
Side Dish
Chef Made
Grilled Eggplant Parmesan
Bread & Cakes
All Recipes
Thanksgiving Olive Oil Pecan Pie
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