Belazu & School Food Matters: Inspiring children to follow careers in food Belazu & School Food Matters: Inspiring children to follow careers in food View article
Fresh, fiery and exciting: introducing Zhoug Zhoug is our latest signature paste. But what is Zhoug? And what can you do with it? View article
This is how to eat more fish: 15 delicious fish recipes to make your mouth water Swapping up meat for fish is a good move for your heart - eat more fish with these delicious 15 recipes, Belazu style. View article
Belazu Hamper: The perfect gift for cooks to get creative 11 chef-quality ingredients, winning a grand total of 17 Great Taste stars between them. View article
Belazu Pons Mill trip November 2016 Taking a group of chefs to a rather rainy Catalunya to see the olive harvest View article
The Story of Harissa A 3-minute read on the history of Harissa. In case you ever wondered, "why's it got roses in it?" View article
Much ado about balsamic vinegar Ever wondered what makes Balsamic vinegar special, why it enjoys special legal protection or why it can cost £100 a bottle? View article
Why do tomatoes grown in Puglia taste so good? Science says, when foods have great personality, it’s all about their upbringing... Find out how terroir affects the taste of a tomato. View article
A world first: No-one ever did a summer crushing before... 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... View article
Five minutes with Alessandro 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 View article
Growers become friends: Mario Out and about on the Italian Riviera, making a film about Genovese basil with our friend Mario. View article
Thame Food Festival 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. View article
How to pronounce Belazu How to say our name - and why we changed it from 'The Fresh Olive Company' back in 2015. View article
Belazu like to be beside the seaside Fun times beside the seaside at Food Rocks with Mark Hix View article
At-a-glance olive varietal guide 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. View article
To cork or not to cork 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. View article
Key principles of the healthy Mediterranean diet Do you want to make a sustainable step change to healthy eating for the long term? No calorie counting, cooking from scratch so you know what you’re exactly what you’re eating, and always putting flavour first - did we mention how delicious it is? View article
Vinegar: a how to guide Vinegar in the Mediterranean has a rich and varied history, from the iconic Balsamic Vinegar of Modena to the innovative, modern vinegars of Spain revitalising old techniques with local produce. View article
Argan Oil, Moroccan Gold Argan oil is the most expensive edible oil on the planet. But where does it come from, and how is it made? View article
Olives from Languedoc The L’Oulibo Cooperative was founded in the Aude region of Languedoc Roussillon in the 1940s by a handful of committed olive producers View article