The finest extra virgin olive oil in the market

Olive oil has been a part of the Mediterranean way of life since ancient times. Its health-giving properties have made it popular worldwide. Similar to wine, olive oil has many different varieties, with names and descriptions that may often fool the most careful shopper. By purchasing Monini’s products, one can be sure that the extra virgin olive oils have been made from the finest olives.

Monini is a family company of three generations, rich in tradition. It is owned and run by brother and sister, Zefferino and Maria Flora Monini. They are committed to their craft, which some would describe as a calling – an unmatchable dedication to a business with cultural roots stretching back to before the time of the ancient Greeks.

To better understand and illustrate what makes Monini special, it is essential to distinguish the varieties of olive oil sold on a scale of quality:

• The lowest quality oil is ‘Lampante’- traditional lamp oil.
• ‘Pomace oil’ is made by chemically extracting oil from used pulp. It is often enriched with higher quality oils but needs extensive treatment to remove contaminants and defects.
• Next on the scale of quality is ‘olive oil’. ‘Olive oil’, which has an acidity level of less than 2%, is made with refined oil (essentially flavourless, tasteless and odourless). It is then that extra virgin olive oil is added to give character.
• Extra virgin olive oil is extracted from freshly picked, ripened olives with an acidity level of 0.8%. Monini follows specific guidelines in order to ensure that the highest level of quality is achieved. This process guarantees that the olive fragrances are unaltered by fermentation and that the nutrients and natural antioxidants such as polyphenols and vitamin E are retained.

In order to satisfy the differing consumer needs, Monini has a wide range of extra virgin olive oils which include:

• Monini ‘Classico’ (also known as ‘Originale’ in the US) has an unmistakeably full and well-balanced taste, with fragrances rich in harmonies. It complements any dish such as sauces, roasts, vegetables, pizzas and salads.
• Monini ‘Delicato’ is made from fully ripened olives and is characterised by its smooth, light and delicate taste. It is suitable for both, hot and cold dishes and is ideal for use with the most delicately flavoured foods.
• Monini ‘GranFruttato’ is exclusively made from just-under-ripe olives, which have a higher percentage of health-giving polyphenols antioxidants. This oil is perfect for seasoning and enhances the taste of soups, grilled meats, salads, raw vegetables and breads.
• For the truly dedicated connoisseurs of Italian extra virgin olive oil, Monini also produces geographically certified extra virgin olive oils (also known as D.O.P. and I.G.P.) from the regions of Umbria, Tuscany, Apulia (Dauno Gargano) and Sicily (Val di Mazara).
• ‘Bios’ is 100% Italian extra virgin olive oil made from olives grown on organic farms and certified by the Institute for Ethical and Environmental Certification (ICEA). Bios is an ideal seasoning for fish, white meats and vegetables.
• Monello is made from the first olive harvest of the season (October) mainly in the south of Italy when the olives have their strongest taste. Sold unfiltered, this full-bodied extra virgin olive oil is ideal for winter foods.

Mr. Monini became a key figure in the Monini success story when, at the age of 17 years, he visited his grandfather (the founder of the company), who was ill in bed. “My grandfather was very persuasive and he encouraged me to join the company,” explains Mr. Monini. “At first, I was not so sure, but suddenly I had the feeling that this was my calling – my life’s work,” Mr. Monini continues with passion and enthusiasm in his voice. “My grandfather started small at the beginning of the 1920s and he only delivered within a small radius. But, little by little, his business grew and the area he covered grew wider. It was in the 1950s that our family specialised in extra virgin olive oils, and we were the first firm in Italy to do this. My grandfather vowed that he would never allow quality to suffer. This is why we are now the largest supplier to the domestic market. We put our family name on the bottles because we are proud of our products. Those words are not just words,” he says. “They are the thread of our business. Most of what we produce is sold under our own name. The key to our success is that we value our growers and treat them with respect. They, in turn admire us for our dedication.”

Around 25% of production is exported worldwide: our main markets are Switzerland, Eastern Europe, North America and South Africa.

In 2000, Monini opened a US branch and, as an additional production facility, Monini recently also planted Italian olive varieties in Australia – more than 100,000 trees are now under cultivation.

As the market expands and familiarises itself with the health benefits of the extra virgin olive oil, Monini will continue to raise awareness and share its passion for superior quality.