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

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.

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.

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.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen