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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
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
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The Classification of Oils
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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 Organic
Monini Umbria PDO
Monini Toscano PGI
Lemon
Glazed IGP Vinegar of Modena – Squeezable
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Monini Organic
Monini Umbria PDO
Monini Toscano PGI
Lemon
Glazed IGP Vinegar of Modena – Squeezable
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Course
First Course
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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
Fig, Walnut And Apple Salad
Bread & Cakes
Chef Made
Fruit and Chocolate filled phyllo pastry triangles with Vanilla Bean Ice Cream
Appetizer
All Recipes
Herb and Olive Focaccia Bread
Side Dish
All Recipes
Watermelon and feta salad
Second Course
Chef Made
Tahini Lemon Chicken Salad
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
Second Course
Chef Made
Easy Lemon Herb Fish
Second Course
Chef Made
Grilled Lamb Loin Chops with Balsamic Glaze
Bread & Cakes
Chef Made
Red Fruit Olive Oil Breakfast Crisp
Appetizer
Chef Made
Mexican Ceviche
Second Course
Chef Made
Italian Shakshuka
Second Course
Chef Made
Rosemary Chicken, Bacon, and Avocado Salad
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