What we've been up to in 2018
The 2019 Great Taste Awards have been announced and we’ve added another 17 stars to our Great Taste Star trophy cabinet meaning we’ve achieved an outstanding number of 99 stars since we first entered our ingredients just six years ago.
Don't miss this month's £150 giveaway to join Ramael at his brand new restaurant Scully in St James' Market
UK's top chef's and food influencers join us at Taste
Junes Restaurant of the Month - The Modern Pantry
Guild of Food Writers event with Dr. Simon Poole & Judy Ridgway
Each month we run a competition to give away dinner for two at one of the restaurants that we work with and, this May, we’ve be talking to Ross Gibbens, head chef for The Wellbourne Group.
Ensuring kids get a hot meal over the Easter Holidays
April's Restaurant of the Month goes to the Three Oaks, Gerrards Cross
Iffley Academy's Annual Family Fun Day
Last Monday Belazu volunteers took part in Zizzi’s third annual Mudder Challenge to help raise a whopping £39,877 for Cancer Research UK.
Belazu Ingredient Company
Showtime Events Photobooth
Come join us at some of the best food festivals this year
Abergavenny Food Dining Experience
Help us raise funds for the Belazu Foundation.
Everything you need to know about Tapas.
Chatting with Eyal
Helping Holiday Hunger in Barnet
Belazu & School Food Matters: Inspiring children to follow careers in food
1 Day Without Us celebrates the contribtution of migrants to the UK
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.
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?"
Science says, when foods have great personality, it’s all about their upbringing... Find out how terroir affects the taste of a tomato.
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
Out and about on the Italian Riviera, making a film about Genovese basil with our friend Mario.
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 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.
The Pembury Kitchen is the creative heartbeat of Belazu.
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.
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 is the most expensive edible oil on the planet. But where does it come from, and how is it made?
How to care for your ingredients when they reach you