International Convention Centre Sydney (ICC Sydney) and the Southern Tablelands’ renowned ALTO Olives have partnered to create an exclusive blend of Extra Virgin Olive Oil (EVOO) which will be served restaurant style as the dipping oil to accompany the range of breads offered at gala dinners and luncheons and in menus across the premier integrated convention, exhibition and entertainment venue and be available for purchase onsite.
Part of the venue’s commitment to supporting small and large producers from across New South Wales, ICC Sydney Executive Chef, Tony Panetta, worked with ALTO Olives founder, Robert Armstrong, to blend the olives, grown in the rich countryside at the foot of the Great Dividing Range using a sustainable production and processing philosophy – something which first attracted Panetta to ALTO Olives.
With a shared passion for supporting sustainable produce, the partnership highlights how venues as large as ICC Sydney can embed their menus with tasty seasonal products, while sourcing locally and ethically.
According to Panetta, the specially crafted EVOO blend is the perfect way to start every lunch and dinner experience at the venue, and features a herbaceous buttery profile to suit all tastes.
“This blend is the perfect accompaniment to the beautiful breads we use from Sonoma, alongside the option of Pepe Saya artisan butter.