The Belazu Blog | Belazu Ingredient Company

A Mediterranean Recipe for Wellness

Guild of Food Writers event with Dr. Simon Poole & Judy Ridgway

May Restaurant of the Month

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.

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Make Lunch

Ensuring kids get a hot meal over the Easter Holidays

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April Restaurant of the Month

April's Restaurant of the Month goes to the Three Oaks, Gerrards Cross

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Iffley Academy's Annual Family Fun Day

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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.

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Product Allergens

Belazu Allergens

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We've resumed a full and normal service

Belazu Ingredient Company

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Belazu Christmas Party

Showtime Events Photobooth

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Belazu … Coming to a Food Festival near you

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

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Abergavenny Food Festival - Dining Experience in aid of #CookForSYRIA

Abergavenny Food Dining Experience

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Tow Path Challenge

Help us raise funds for the Belazu Foundation.

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Food Festival Season

Event season

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Tapas

Everything you need to know about Tapas.

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Chatting with Eyal Jagermann

Chatting with Eyal

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Make Lunch

Helping Holiday Hunger in Barnet

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

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1 Day Without Us

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

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Fresh, fiery and exciting: introducing Zhoug

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

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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.

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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.

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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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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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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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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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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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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 kitchen

The Pembury Kitchen is the creative heartbeat of Belazu.

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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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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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