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Three Girls Cook
Chance to win a cooking experience with Sabrina Ghayour or a cooking kit worth more than £800
Abergavenny Food Dining Experience
Win an exclusive cooking experience with The Sunday Times best selling author and chef, Sabrina Ghayour
Everything you need to know about Tapas.
Chatting with Eyal
Win a foodie weekend in Hampshire.
Belazu & School Food Matters: Inspiring children to follow careers in food
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 17 Great Taste stars between them.
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