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.
11 chef-quality ingredients, winning a grand total of 17 Great Taste stars between them.
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?"
Ever wondered what makes Balsamic vinegar special, why it enjoys special legal protection or why it can cost £100 a bottle?
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?
Our balsamic vinegar of Modena is a hero ingredient
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.
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
Our charity pop-up & stall at The Thame Food Festival
The L’Oulibo Cooperative was founded in the Aude region of Languedoc Roussillon in the 1940s by a handful of committed olive producers