A FLOURISH OF RECOGNITION FOR THE MONOCULTIVARS

27 February 2018

Our monocultivars triumph at the Los Angeles International Extra Virgin Olive Oil Competition.

At the Los Angeles International Extra Virgin Olive Oil Competition which recently drew to a close, our new range of fine MONOCULTIVAR extra virgin oils scooped up an array of awards and monopolised first place on almost every single category podium!

Here is a detailed list of prizes won:

3 Gold Medals (Nocellara, Frantoio, Coratina)
2 Best of Classmedals (Nocellara, Frantoio)
2 Best of Showmedals (Nocellara, Frantoio)
and above all, the Marco Mugelli Awardas Best of All out of 658 oils (Nocellara)

A supreme recognition for our range of monocultivar extra virgin oils, developed with the aim of creating oils characterised by quality without compromise, using only the finest 100% Italian and 100% organic ingredients.

The philosophy of the Monini family has always been to produce impeccable Extra Virgin Olive Oils of superior quality that remains consistent over time.
This ethos has inspired us to offer an organic range, certified along its entire production chain, from olive grove to table.

Monocultivar Coratina

Cultivar Coratina from Puglia.
It presents intense floral and vegetal green almond and rocket aromas. Spicy white pepper notes. It is fresh on the palate, characterised by an intense and persistent bitterness and spiciness.

Monini recommends Coratina Monocultivar for meat with intense flavours, chianina or angus tartare, vegetable soups and ribollita, Roman-style or raw artichokes served with dip, and any type of mature cheese. Excellent with seafood and fish carpaccio.

Monocultivar Nocellara

Cultivar Nocellara from Sicily. It presents fragrances reminiscent of tomato leaves, freshly cut herbs, with a slight hint of mint and sweet almond. On the palate it presents an extremely and balanced flavour that is slightly bitter and spicy.

Monini recommends Nocellara Monocultivar with white meat, all types of raw and cooked fish, delicate salads and fresh cheeses. We also recommend it for preparing desserts and ice creams.

Monocultivar Frantoio

Cultivar Frantoio from central Italy. It presents intense artichoke and thistle aromas, laced with green almond notes. It is fresh and balanced on the palate, intensely and persistently bitter and spicy.

Monini recommends the Frantoio Monocultivar for grilled and raw red meat dishes, legume soups, intense flavour vegetables, grilled tuna and swordfish or carpaccio, and all medium mature cheeses. Perfect for Umbrian bruschetta.