The Belazu Blog: the latest stories from Belazu HQ

Early-early harvest extra virgin made from the first batch of Arbequina olives off the tree

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Frosty morning at Belazu HQ reminded us of this beautiful scene Eduard's olive grove in Catalonia

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Belazu Pons Mill trip November 2016

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

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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?"

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Jamie using our Balsamic in the Metro (Sept 2016)

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Proud to help out Ask Italian with their Guinness World Record attempt, the Giantipasti

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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?

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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.

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Our olive oil partner Edward showing Olia Hercules round his mill in Catalonia

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Chris Wheeler using the olive oil he calls the 'best in the world' - our Early Harvest Extra Virgin.

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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...

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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

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Olive oil amphorae rescused from a Roman shipwreck off Liguria, The Italian Rivera

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Growers become friends: Mario

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

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Purchasing director Nick casting his eye over the quality of some Kalamata olives

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What the Pizza Pilgrims boys did with their pesto testers

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The original inspiration for Belazu, 25 years go. Monsiuer Soler's olive stall in Provence

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Marta checking out the Chalkidiki harvest in October 2016

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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.

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Harvesting by hand in Chalkidiki, Greece.

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Love it when hard work gets rewarded with a trophy. Delighted to win Best Stand at Taste of London!

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How to pronounce Belazu

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

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Belazu like to be beside the seaside

Fun times beside the seaside at Food Rocks with Mark Hix

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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.

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Our innovation chef Ross Gibbens 'torching a tuna belly to perfection.

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Octopus infused with garlic oil

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Our innovation kitchen

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.

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Baharat roast wood pigeon, broccoli kim chee

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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.

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Roast lamb rump, pea & yuzu puree, samphire, spiced greengage, pomegranate molasses, and smoked chilli jus. Served with Roc Nu Clos Pons red wine.

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Frickles: Guindillas, caperberries, cornichon, balsamic borretone onions, pitted Nocellara and boquerone dipped in beer batter.

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Ciliegini by La Latteria: Mozzerella with a little surprise

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Eduard and Bruno Loubet

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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?

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Star students in Sabrina's cookery class!

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What fun creating all things vegetarian and delicious with the lovely @scully_chef and @chefjeremyford in The Pembury Kitchen. Thanks for all the tips and tricks, looking forward to Round 2 on Monday

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George and Chef Rob McCleary from Modern Pantry

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Sunshine in a bag

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