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1 Day Without Us celebrates the contribtution of migrants to the UK
Socca Niçois with Siyez and Meadowsweet by Ross Gibbens. See recipe page for details.
Proud to sponsor Sabrina Ghayour's Fire and Feast Supper Club
Zhoug is our latest signature paste. But what is Zhoug? And what can you do with it?
Swapping up meat for fish is a good move for your heart - eat more fish with these delicious 15 recipes, Belazu style.
11 chef-quality ingredients, winning a grand total of 16 Great Taste stars between them.
Great value at £50 (that's 25% off RRP). The perfect gift for Mother's Day.
Early-early harvest extra virgin made from the first batch of Arbequina olives off the tree
Frosty morning at Belazu HQ reminded us of this beautiful scene Eduard's olive grove in Catalonia
Taking a group of chefs to a rather rainy Catalunya to see the olive harvest
A 3-minute read on the history of Harissa. In case you ever wondered, "why's it got roses in it?"
In independent blind taste tests, we've got what it takes to be champions.
Check out our "trophy cabinet."
Jamie using our Balsamic in the Metro (Sept 2016)
Technical director Ainhoa examing the Nocellara harvest in Sicily
Proud to help out Ask Italian with their Guinness World Record attempt, the Giantipasti
Ever wondered what makes Balsamic vinegar special, why it enjoys special legal protection or why it can cost £100 a bottle?
Science says, when foods have great personality, it’s all about their upbringing... Find out how terroir affects the taste of a tomato.
Our olive oil partner Edward showing Olia Hercules round his mill in Catalonia
Chris Wheeler using the olive oil he calls the 'best in the world' - our Early Harvest Extra Virgin.
Eduard Pons was taught the best way to make olive oil by his grandfather, who in turn, learned it from his father. But in 2016, he excelled himself with a game-changing innovation...
Our long term Balsamic partner talking about Italy's special relationship with food, how Nonnas get children to eat vegetables and the future of balsamic in Modena
Olive oil amphorae rescused from a Roman shipwreck off Liguria, The Italian Rivera
Out and about on the Italian Riviera, making a film about Genovese basil with our friend Mario.
Purchasing director Nick casting his eye over the quality of some Kalamata olives
What the Pizza Pilgrims boys did with their pesto testers
Sabrina Ghayour took over the Pembury Kitchen to teach and feed eager fans
The original inspiration for Belazu, 25 years go. Monsiuer Soler's olive stall in Provence
Marta checking out the Chalkidiki harvest in October 2016
Thame Festival is one of the best food festivals around. On September 24 over 5,000 foodies descended on the Oxfordshire town, to eat, drink and taste olives.
Harvesting by hand in Chalkidiki, Greece.
Love it when hard work gets rewarded with a trophy. Delighted to win Best Stand at Taste of London!
How to say our name - and why we changed it from 'The Fresh Olive Company' back in 2015.
Fun times beside the seaside at Food Rocks with Mark Hix
There are countless olive varietals all across the world....Here’s our brief guide to the main ones you’ll find on tables and in delis.
Our innovation chef Ross Gibbens 'torching a tuna belly to perfection.
Octopus infused with garlic oil
The Pembury Kitchen is the creative heartbeat of Belazu.
It’s where recipes are invented, tweaked and tested before they go on to be our innovative Mediterranean ingredients.
The Pembury is also a social space, where we host inspiration days, client visits and even the occasional supper club.
Baharat roast wood pigeon, broccoli kim chee
We’re proud of using natural products throughout our range of ingredients and also our packaging wherever possible, which is why we use a natural cork stopper for our Balsamic Vinegar. But cork can be a little problematic.
Roast lamb rump, pea & yuzu puree, samphire, spiced greengage, pomegranate molasses, and smoked chilli jus. Served with Roc Nu Clos Pons red wine.