Take your dishes to the next level with ingredients pro chefs trust. We’re famous in the foodservice industry for providing high-quality products. Lots of Michelin-starred restaurants use us, day in day out.
The package contains premium olive oils and vinegars and all of our signature pastes.
Our Mediterranean pastes are incredibly versatile: you can use them as rubs, in marinades, adding full-bodied flavours to soups, stews, sauces, dips, dressings, chutney… all sorts.
We donate 20% of profits to the Belazu Foundation. Founded in 2003, the Foundation raises money and gives grants to charities in the UK and abroad, with the aim to support disadvantaged children and families, encouraging a positive relationship with food.
Nigella Lawson said Belazu Rose Harissa is all she wants for Christmas*** and the golden girl of Persian cooking Sabrina Ghayour said: “Aromatic and spicy, Belazu’s Rose Harissa is one of the most versatile ingredients in my store cupboard. An absolute kitchen staple for chilli lovers. Get yourself a jar of preserved lemons and a jar of harissa and have a play. Just experiment.”
Also included is our 1.34 density Balsamic as used by Jamie Oliver.
Please note that due to unprecedented demand our hampers will now include the Infused Basil Oil or Infused Garlic Oil rather than the Chilli Oil. A favourite amongst our staff, we are certain either will inspire you in the kitchen.
High-density sweet and sour vinegar beloved by Michelin star chefs. 35% thicker than water is as dense as balsamic can get before the grapes’ natural sugars start to crystallise and turn solid – so you can be sure ours is the sweetest and stickiest around.
Use it for dipping or finishing plates…and simply unbeatable drizzled on strawberries or ice cream.
Intense, fragrant pickled lemons that add tang to tagines, stews, dressings and grain salads.
Lemon verbena gives a citrusy lift to spicy chilli and coriander. Brush onto grilled meats, fish or vegetables for a fresh spicy taste – or use to make zesty, lively dressings and sauces.
Smoked paprika and pickled lemons add a bold complex flavour to this Moroccan classic. Use it to give depth of flavour to any ‘one pot’ dish.
Crushing young, ting, Arbequina olives gives a viscous, vivid green oil with hints of green apple and fresh grass.
This oil is Extra Virgin Olive Oil infused with dried basil. Our long term olive oil partner Eduard lets the basil flavours suffuse through the oil for a month. Then, as the bottle is filled, extra basil is added by hand.
It’s fantastic drizzled over tomatoes or any tomato based dish. Also adds fragrance and depth to a vinaigrette.
Famous in restaurant kitchens all over the UK, Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness. It’s incredibly versatile and can add a creative spicy spark to any dish. Try it with meat or couscous, or stirred in yoghurt to make sauces, dressings and marinades.
Zhoug’s vivid green hue brightens up all manner of dishes, enhancing grilled meats, fish, stews and vegetables as well as making delicious dips, dressings and sauces.
Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour.
Moroccan favourite brimful of coriander, cumin and pickled lemon, with a little chilli to bring it all together. Brush onto meat for a flavour punch.
Tiny jelly-enclosed spheres of Balsamic vinegar, that explode with flavour when you bite them. Adds a touch of theatre and excitement to salads.