All three products WON big prizes at the 2018 Los Angeles and 2018 New York International Extra Virgin Olive Oil Competitions,
against an extremely qualified field of about 1000 small and medium quality producers.
LOS ANGELES
NEW YORK
But how are these exceptional oils sourced and produced?
Let’s start from the beginning, in Italy, among olive groves blessed by the perfect soil and climate.
We only select land that provides the best possible environment for our products. One that allows olives to thrive and Nature to take its course, without interference.
The expert hands of our farmers tend to each and every plant, certified and identified through its DNA. And it is by reading the plants’ DNA that we can ensure it belongs to the cultivar we want you to enjoy.
We pick the olives in the early hours of the morning, when the crisp, fresh air protects them from the heat, naturally shielding them from the fermentation process.
Within a few hours, the olives are transported to our mills in temperature-controlled vehicles, to safeguard their scent, taste and texture.
Once they reach the Poggiolo Monini Mill, in Spoleto, they are carefully washed and dried. Our pressing and extraction methods are tailored to each variety of olive, as is the malaxation process, in accordance with the specific features of each cultivar.
Filtering comes next. This is an essential step, because it shields the oil from deterioration over time. Our own filtering process is what ensures the superior quality of our exquisite oils.
Zefferino Monini follows the whole production process closely. His invaluable knowledge is essential to our work, and allows us to deliver unique products, enriching each drop of our Monocultivar oils with a flavor that is simply unparalleled.
Coratina. Nocellara. Frantoio – a new range of superior quality, extra virgin olive oils. 100% Italian. 100% organic. Products that are good, simple, and made of single variety olives. Created by Nature.
Obtained with only the pulp of the precious variety of Coratina olives, this oil it has a fresh taste, with a bitter tendency, an intense notes of green almond and rocket, and a spicy hint of white pepper. The taste of this oil will make you immerse in the warm atmosphere of Puglia, land of majestic olive groves.
This oil there is obtained from one of the best cultivars of the Apulian territory, which gives it a characteristic and genuine flavor, with lively bits of bitter and spicy. Thanks to the high content of natural antioxidants and Mediterranean essence, this oil will bring joy to the table and enrich the dishes you will savor.
The Nocellara olive varietal is a cultivar native of Sicily, its aromas reminiscent of tomato leaves, mown grass, mint and sweet almond. The oil obtained from this cultivar has a fresh balance of bitter and spicy, as the oil is freshly squeezed, and is complex with multiple flavors.
A pure, natural extra virgin olive oil, which contains the Mediterranean flavors of an island kissed by the sun, where oil is a thousand-year old tradition. The quality of this oil is the result of careful and constant work, as important as the soil from which its olive trees are born.
The “Frantoiana” or Frantoio olive, typical of the territories of central Italy, maintains its characteristic green color until harvest time. With an intense green color and golden reflections, the oil produced from Frantoio olives reveals its value as soon as it is tasted. You will perceive intense vegetable aromas of artichoke and thistle, along with notes of green almond.
A bitter aftertaste, with a clear final spiciness, will come to complete its refined and harmonious taste. Once squeezed it tastes as a full-bodied structure, bitter and spicy notes, decisive and persistent.
