Aided by sun, soil and the Italian climate, this award-winning extra virgin olive oil is produced from 100% Italian olives that are hand picked and pressed within 24 hours. The hillside estates are 300 to 500 meters above sea level, where the soil and microclimate are ideal for cultivation, and the trees date back over 100 years. The olives are harvested at precisely the right time to produce the coveted Tuscan taste profile: green and full-bodied with a peppery finish.

Frantoia is fruity, herbaceous and has a pleasant almond aftertaste. It is a blend of three olive varieties: nocellera del belice, cerasuola and biancolilla. It is versatile and can be used for cooking, soups, salads and drizzling over vegetables, cheese, meat, and seafood.

Monini Fruttato is full bodied with with golden yellow hues. While it's aroma is fruity and floral, the "fruttato" stands out with pronounced notes of bitter almond. This olive oil is best drizzled over bruschetta, salads, and raw vegetables.

Golden yellow with hearty green nuances, this oil has a balanced fruity flavor with a hint of toasted nuts. The distinct peppery sensation produced at the back of your throat on the oil’s finish is an attribute of oil whose olive harvest was young and fresh. This oil is perfect for dressing salads, vegetables, pasta, potatoes, soup and bread.