Guide to tastingHow to recognise a quality oilThe ritual of tastingUsing oil in the kitchenHow to store oil
How to choose olive oilThe oil dictionaryThe classification of oilsWellness in Extra-Virgin olive oilWorld productionOlive varieties
Every New Year’s Eve Zefferino Monini takes everyone to Frantoio del Poggiolo and treats them all to dinner, often including delicacies expertly made by Ivana. It is a special occasion to spend time together to the tune of music and dance. To Ivana it really is a family party, celebrating the results which everyone has contributed to.
Ivanina, as everyone calls her, is living testimony to the way this little olive mill succeeded in growing into a business which exports Italian excellence the world over without losing any of its product quality. This is the only way of moving forward, she assures me, thanks to new generations of Monini starting out on their careers in the company and the staff working in all its various sections ranging from olive pickers to bottlers.
Ivana is the company custodian, home loving caretaker, a good seamstress and cook.
First and foremost she is family, the historic memory of the hard work of generations she has seen growing up, since the days of grandfather Zefferino.