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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 ®
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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
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.
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INTERMEDIATE
First Course
Monocultivar Nocellara
Monini Umbria PDO
Monini Toscano PGI
Monini Olio di Puglia PGI
Monini Sicilia PGI
Basil
Garlic & Chili
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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INTERMEDIATE
First Course
Monocultivar Nocellara
Monini Umbria PDO
Monini Toscano PGI
Monini Olio di Puglia PGI
Monini Sicilia PGI
Basil
Garlic & Chili
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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Chef Made
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EASY for you
INTERMEDIATE
Course
First Course
Second Course
Bread & Cakes
Product
Monini Originale
Monini Toscano PGI
Monocultivar Coratina
Monini Organic
Monini Umbria PDO
Monocultivar Frantoio
Garlic & Chili
Porcini Mushrooms
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First Course
Chef Made
Creamy Spaghetti with Garlic & Chili Breadcrumbs
First Course
Chef Made
Brown Butter, Lemon and Parmesan Pasta
First Course
All Recipes
Spaghetti with clams and crispy bread
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