MONINI PRODUCTS SUSTAINABILITY THE CULTURE OF OLIVE OIL NEWS MONINI PEOPLE Monini's history is that of the people who work on Italian extra-virgin excellence every day. DISCOVER THE TASTE OF QUALITY Trusted professionals oversee the production chain and maintain our high quality standards. Michele Labarile A LIFE SHELTERED BY THE OLIVE GROVES WATCH THE INTERVIEW Fabio Chiappini A TREASURE TO BE SHARED WATCH THE INTERVIEW OUR BIG SMILE A peaceful company atmosphere is built on a smile, the most effective remedy for any ill! Ivana WELCOME TO THE MONINI HOME WATCH THE INTERVIEW Patrizia Venturini and Silvia Ponti NEVER CHANGE A WINNING TEAM WATCH THE INTERVIEW PASSION IN EVERY BOTTLE Starting from a desk which is a sea port or the lab where everything is tested - the goal is the same. Nicoletta Artegiani and Gianluca Lupi A FRONT-LINE OCCUPATION WATCH THE INTERVIEW Roberto Marzioni and Lorenzo Lunetti DAILY CARE AND ATTENTION WATCH THE INTERVIEW FROM ITALY TO THE WORLD To reach new markets what is needed is the will to take extra-virgin olive oil culture all over the world. Sandro Collaretti and Enrico Calandri A SHARED RESPONSIBILITY WATCH THE INTERVIEW Patrizia De Palo A NEW CHALLENGE EVERY DAY WATCH THE INTERVIEW Alessandro Cristiano QUALITY BEYOND BORDERS WATCH THE INTERVIEW TERMS OF USE PRIVACY POLICY COOKIE POLICY CONTACTS © 2021 MONINI - P.IVA 02625300542 If you continue browsing, we assume that you accept their use. For more information click here. CLOSE

MONINI PRODUCTS SUSTAINABILITY THE CULTURE OF OLIVE OIL NEWS WORLD PRODUCTION TERMS OF USE PRIVACY POLICY COOKIE POLICY CONTACTS © 2021 MONINI - P.IVA 02625300542 If you continue browsing, we assume that you accept their use. For more information click here. CLOSE

MONINI PRODUCTS SUSTAINABILITY THE CULTURE OF OLIVE OIL NEWS THE CLASSIFICATION OF OILS VIRGIN OLIVE OILS They are oils obtained from olives by mechanical or other physical processes, in conditions that prevent any changes to the oil. Based on their acidity, they can be divided in: 1. Extra-virgin olive oil, with maximum free acidity of 0.8% 2. Virgin olive oil, with maximum free acidity of 2% 3. Lampante olive oil, with free acidity above 2%, which requires a refining process before it can be consumed. TERMS OF USE PRIVACY POLICY COOKIE POLICY CONTACTS © 2021 MONINI - P.IVA 02625300542 If you continue browsing, we assume that you accept their use. For more information click here. CLOSE

MONINI PRODUCTS SUSTAINABILITY THE CULTURE OF OLIVE OIL NEWS OIL EXTRACTION TECHNOLOGY TODAY From washing the olives to extracting the oil: the process today. The traditional hydraulic pressure extraction method is no longer able to meet the quality, hygiene and safety requirements of modern oil extraction technology. For this reason a new centrifugation method was devised, which is taking the place of traditional machinery. This brief comparison between the two processes can explain how the final product is affected. TERMS OF USE PRIVACY POLICY COOKIE POLICY CONTACTS © 2021 MONINI - P.IVA 02625300542 If you continue browsing, we assume that you accept their use. For more information click here. CLOSE