The Belazu Blog: the latest stories from Belazu HQ

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?"

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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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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Balsamic Vinegar

Our balsamic vinegar of Modena is a hero ingredient

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Vinegar: a how to guide

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.

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