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What we've been up to lately

Iffley Academy's Annual Family Fun Day

Iffley Academy's Annual Family Fun Day

Zizzi Mudder Challenge

Last Monday Belazu volunteers took part in Zizzi’s third annual Mudder Challenge to help raise a whopping £39,877 for Cancer Research UK.

Product Allergens

Belazu Allergens

We've resumed a full and normal service

Belazu Ingredient Company

Belazu Christmas Party

Showtime Events Photobooth

Belazu … Coming to a Food Festival near you

Come join us at some of the best food festivals this year

Belazu Christmas Party & Annual Awards

Belazu Christmas Party

Tow Path Challenge

Help us raise funds for the Belazu Foundation.

Food Festival Season

Event season

Tapas

Everything you need to know about Tapas.

Chatting with Eyal Jagermann

Chatting with Eyal

Make Lunch

Helping Holiday Hunger in Barnet

Belazu & School Food Matters: Inspiring children to follow careers in food

Belazu & School Food Matters: Inspiring children to follow careers in food

1 Day Without Us

1 Day Without Us celebrates the contribtution of migrants to the UK

Fresh, fiery and exciting: introducing Zhoug

Zhoug is our latest signature paste. But what is Zhoug? And what can you do with it?

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.

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.

Belazu Pons Mill trip November 2016

Taking a group of chefs to a rather rainy Catalunya to see the olive harvest

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?"

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.

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...

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

Growers become friends: Mario

Out and about on the Italian Riviera, making a film about Genovese basil with our friend Mario.

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.

How to pronounce Belazu

How to say our name - and why we changed it from 'The Fresh Olive Company' back in 2015.

Belazu like to be beside the seaside

Fun times beside the seaside at Food Rocks with Mark Hix

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.

Our innovation kitchen

The Pembury Kitchen is the creative heartbeat of Belazu.

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.

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?

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?

Looking After Your Ingredients

How to care for your ingredients when they reach you

Thame Food Festival 2015

Our charity pop-up & stall at The Thame Food Festival

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

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