Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants

<p>In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu.</p> <p>Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.</p> <p>This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.</p> <p>Learn more about olive oil at <a href='https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen'>https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen</a> </p>