Paul Holmes launches Paul Holmes Olive OilBroadcaster, author, writer, star-dancer and journalist – now Paul Holmes adds olive oil maker to his colourful CV.
Holmes has just released his own exclusive range of olive oils, pressed from fruit grown on his Hawke's Bay property
Mana Lodge.
The energetic Mr Holmes is producing two varieties of award-winning oil, Leccino and Frantoio. They are being marketed
internationally as well as stocked in New Zealand by some of the country's top delis.
Paul and Mana Lodge farm manager Nigel Mackintosh have been growing olives since 2000. Following last year's first
harvest, they are finally ready to present Paul Holmes Mana Lodge Extra Virgin Olive Oil pressed by Hawke's Bay olive
oil experts The Village Press.
Holmes is passionate about the results.
"The olive oil is high quality, up there with the best of the best. In blind testing in Hawke's Bay last year Mana Lodge
oil earned gold and silver," he says.
"The two varieties I have produced are very different. Leccino is rich and golden, with a rounded taste. Frantoio is
green, crisp and peppery.
"They are both perfect on vegetables – in fact the only salad dressing you need is Paul Holmes olive oil.
"Olive oil on salad is one of the most underrated pleasures on the planet. Or just dip bread into it, it's a gorgeous
thing to eat on its own."
The first pressing of Paul Holmes olive oil from Mana Lodge's 3,700 trees has produced 2,862 500ml bottles. Only 1,710
are being retained in New Zealand for local oil aficionados with the remainder snapped up by international distributors.
Holmes plans not to rest his laurels on extra virgin olive oil however. He intends extending the Mana Lodge brand into a
range of gourmet foods.
ENDS