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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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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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Appetizer
First Course
Second Course
Monocultivar Nocellara
Monini Umbria PDO
Lemon
Garlic & Chili
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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Appetizer
First Course
Second Course
Monocultivar Nocellara
Monini Umbria PDO
Lemon
Garlic & Chili
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
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Chef Made
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Difficulty
EASY for you
INTERMEDIATE
Course
Bread & Cakes
First Course
Appetizer
Second Course
Side Dish
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
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
Chef Made
Monini’s Summer Cheeseboard
First Course
Chef Made
Volcano VESUVIUS SPAGHETTI with OYSTERS and LEMON
Appetizer
Chef Made
Mexican Ceviche
Second Course
Chef Made
Rosemary Chicken, Bacon, and Avocado Salad
First Course
Chef Made
Volcano Vesuvius Spaghetti with Oyster and Lemon
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