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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
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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.
Find the perfect recipe for every occasion
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Appetizer
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Second Course
Monocultivar Coratina
Monocultivar Nocellara
Monini Toscano PGI
Basil
Glazed IGP Vinegar of Modena – Squeezable
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Appetizer
First Course
Second Course
Monocultivar Coratina
Monocultivar Nocellara
Monini Toscano PGI
Basil
Glazed IGP Vinegar of Modena – Squeezable
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EASY for you
INTERMEDIATE
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First Course
Appetizer
Second Course
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Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Monocultivar Nocellara
Rosemary
Lemon
White Truffle
Monini Umbria PDO
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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Appetizer
All Recipes
Salmon Carpaccio With Balsamic Glaze
First Course
All Recipes
Ravioli With Asparagus And Ricotta
Appetizer
Chef Made
Pizza with Pecorino Romano cheese, Garlic and Onions
Appetizer
All Recipes
Herb and Olive Focaccia Bread
First Course
Chef Made
Olive Oil Poached Shrimp with Winter (Pesto) Pistou
First Course
Chef Made
Creamy Cauliflower Soup with Rosemary and Extra Virgin Olive Oil
First Course
All Recipes
Crispy Cheese Pan Pizza
Second Course
Chef Made
Grilled Lamb Loin Chops with Balsamic Glaze
Appetizer
Chef Made
Flowery Avocado Toast
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
Second Course
Chef Made
Italian Shakshuka
Second Course
Chef Made
Swordfish Skewers with Salsa Verde and Summer Squash
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