1991

Adam and George founded The Fresh Olive Company, but the heritage goes back a good few years before that…

1980

Adam and George get allocated to share a desk on their first day of big school, and have been best mates ever since.

1987-1989

Adam goes off to University whilst George goes to cookery school in Paris, then works in Michelin-starred restaurant, La Taillevent in Paris, before returning to London to work in the Capital Hotel.

1990

George is the chef on a private yacht, travelling around the Mediterranean

1991

Adam and George take a holiday in Provence, to visit George’s mum, Ailsa. She takes them to the market, where Monsieur Soler sells olives of a quality British people can only dream about. They take ten buckets back to England. Their first customer is Fasta Pasta in Oxford, who snap up the lot.

1992

Fresh Olive takes off: armed with a Yellow Pages, a little van and the only top notch olive mixes in the UK, there is no shortage of delis and chefs eager to buy, including Raymond Blanc at Le Manoir aux Quat' Saisons.

1994-1997

Keen to expand the range, George and his mum tour Europe looking for exciting new ingredients. On their travels they find outstanding olive oil, balsamic vinegar and pesto, and make lifelong friends in Eduard, Allesandro and Mario.

1998

We take a stall at the world famous Borough Market near London Bridge, where we trade happily until 2016.

1999

We launch oils and vinegars in Sainsbury's and Waitrose under the name Belazu.

2000-2001

A trend for British chefs setting up abroad works in our favour; our first export customer is the Jumeirah Beach hotel in Dubai...the first of many (we're now available in 30 countries).

2003

The Belazu Foundation sponsors a school in Morocco.


Soon we are sponsoring three schools, and we support them to this day (and other projects closer to home too).

2005

By 2005, we are selling 30 million servings of pesto a year.

2006

In 2006, we begin supplying more and more food manufacturers, including companies who make food for Marks and Spencers. As a result, we gain BRC A status, which we proudly hold to this day (we are AA+ these days, meaning the inspectors can drop by unannounced).

2010

We move to specialist premises in Greenford, enabling us to make more of our products in house to the highest possible quality.

2012

We enter the Great Taste Awards for the first time. Four years later we have gained 50 stars in our trophy cabinet.

2014

The year of Zero landfill.

Our Ready steady green recycling initiative achieves zero landfill status in just one month, for which we win several awards.

2015

Now we offer over 300 product lines, being called "Fresh Olive" doesn't do our range justice any more. We roll both of our brand names together into one to become The Belazu Ingredient Company.

2016

25 year anniversary!
We celebrate 25 years of success by winning 'Best Stand' at Taste of London and launching a new range of premium bar snacks.

2017

The year of awards, we achieved BRC AA+ Accreditation, the highest accreditation possible and celebrated winning our 65th Great Taste star including 3* for our Pomegranate Molasses. It also marked our third year as a London Living Wage employer.

What we are up to

We are always doing new things find out more

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