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
They are proud to take part in a continually growing firm where hierarchies are needed for work organization but where time is always found for socializing. Like at the yearly Frantoio dinner which brings together all the firm’s employees in a fun, family atmosphere.
Sandro and Enrico work closely with the great Monini family of whom there are forty in this department alone. Because making oil is a time consuming business requiring many different professional skills and know-how but the satisfaction of having contributed to making a tasty, top quality oil is the same for everyone.
Sandro Collaretti and Enrico Calandri are Monini’s bottling and warehousing staff respectively.
Their surnames would be perfect for a pair of police officers in a TV series and the bond is in fact there. They’ve worked on it every day in the same department although their duties take them to two different production phases: raw materials coming to the firm, for Enrico, and packaging, for Sandro.