In 2016, we celebrated winning our 50th Great Taste star. Decided by 400 judges from the Guild of Fine Foods, Great Taste Awards are hugely coveted by artisan food producers as they mark out winning products as something special, beyond the norm.

We’ve entered a handful of products each year over the last few years (2012, 2013, 2014, 2016), and the trophy haul has soon mounted up.

Three stars

Pride of the collection are our 1.34 density Balsamic Vinegar and Preserved Lemons. Both won 3 Great Taste stars, a coveted accolade awarded to fewer than 2 in every 100 entries (1.41% achieved the highest score in 2016).

Balsamic Vinegar 1.34 density

High-density sweet and sour vinegar beloved by Michelin star chefs. 35% thicker than water is as dense as balsamic can get before risking the grapes’ natural sugars start to crystallise and turn solid – so 1.34 is the optimum density for sweet, complex flavour.

Use it for dipping or finishing plates…and simply unbeatable drizzled on strawberries or ice cream.

Beldi Preserved Lemons

Intense, fragrant pickled lemons that add tang to tagines, stews, dressings and grain salads.

 

Sticky, sweet and beloved by Michelin star chefs. Winner of 3 Great Taste stars.

1.34 Balsamic Vinegar of Modena

Proud winner of 3 Great Taste Stars... Intense, fragrant pickled lemons that add tang to tagines, stews, dressings and grain salads

Beldi Preserved Lemons

Two stars

We’re proud to have ten double-starred products in our trophy cabinet.

Chermoula       

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.

Green Verbena Harissa

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.

White Condimento (some people call it white balsamic)

Grape must and white wine vinegar combine into a rich sweet and sour flavour. Works amazingly with vegetables and seafood.

Nocellera de Belice olives

Crisp, lush green Sicilian olives; this singular varietal serves as the strongest reminder that olives are indeed a fruit. It’s the perfect table olive and pairs wonderfully with sparkling wine.

Free gift of the month: get a complimentary jar with every order on Belazu.com

Chermoula

Grape must and white wine vinegar combine into a rich sweet and sour flavour. Works amazingly with vegetables and seafood.

White Condimento of Modena

Brush onto grilled meats, fish or vegetables for a fresh spicy taste - or use to make punchy dressings and sauces

Verbena Harissa

Pitted Nocellera

Great alternative to hummus or mix with crème Fraiche to make a delicate dressing for salmon

Artichoke Pesto

Big, green, crisp Chalkidiki olives with peppers and mushrooms. Our top-rated olive mix.

Pitted Vinci Olives ®

Petit Lucques are perfect to accompany a fine sparkling white wine before dinner.

Petit Lucques

Smoked Chilli Jelly

Hot, sweet and smoky, our two-starred chilli jelly has it all. Gives cheese boards an edge. Or melt in a pan to fry a spicy flavour into seafood.

Artichoke Pesto

Italian Puglian artichokes crushed with herbs and hard cheese. Fresh and bright, with a zip coming from the pronounced mint flavour. Great alternative to hummus or mix with crème fraiche to make a delicate dressing for salmon – or simply use anywhere you’d use basil pesto.

Tagine Paste

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.

Lemon Infused Olive Oil

A delicately balanced oil with lively, zesty layers alternating lemon and pepper, provides the perfect lift to seafood dishes.

Petit Lucques Olives

Oval-shaped green olives with a creamy, vanilla flavour that some compare to avocados. A delightful table olive, the perfect partner for sparkling wine and highly regarded by gourmets and true olive connoisseurs.

Vinci Olives

Big, green, crisp Chaladiki olives with peppers and mushrooms. Our top-rated olive mix, with savoury notes from herbs de Provence and garlic.

Two Great Taste Star winner. Gives cheese boards an edge alternatively melt it in a pan to fry a smokey,spicy flavour into seafood.

Smoked Chilli Jelly

Smoked paprika and pickled lemons add a bold complex flavour to this Moroccan classic. Use it to add depth to any ‘one pot’ dish

Tagine paste

A delicately balanced oil with lively, zesty layers alternating lemon and pepper, provides the perfect lift to seafood dishes.

Lemon Infused Olive Oil

One star winners

Black tapenade

Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour.

Italian pesto

Parmigiano Reggiano, PDO Genovese basil, pine nuts and Extra Virgin Olive Oil join together to make the finest pesto, with an exquisite umami-rich flavour.

Zhoug

Yemenite-inspired coriander, clove, parsley and chilli paste. Fresh and herbaceous. with a heat that’s pronounced, but in balance with the other aromatics. Use in soups and stews, or to spice up grilled meats, fish and vegetables.

Balsamic pearls

Tiny jelly-enclosed spheres of Balsamic vinegar, that explode with flavour when you bite them. Adds a touch of theatre and excitement to salads.

1.25 Balsamic Vinegar of Modena

Sharper little cousin to our celebrated 1.34, with pleasant notes of prune on the palate. Perfect for dressings and vinaigrettes.

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season. It’s divine to dip and drizzle – and it turns a humble fried egg into a delicious treat.

Early Harvest Arbequina Unfiltered Extra Virgin Olive Oil

A beautiful liquor, with brilliant golden reflections, this oil is almost the same as the above, but unfiltered, which leaves a few particulates floating around to accentuate the youthful olive flavour.

Taggiasca Extra Virgin Olive Oil

Single varietal Italian olive oil made from Ligurian Taggiasca olives. Elegantly nutty, yet fresh and light, in good balance. Great for finishing, dipping and dressings.

Cornicabra Extra Virgin Olive Oil

Single varietal, Extra Virgin Olive Oil with grassy herbal notes and a creamy feel; great for dressings and vinaigrettes. Perfect partner for our balsamics.

 

Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour.

Black Olive Tapenade

Parmigiano Reggiano, PDO Genovese basil combine for a bold, authentic Ligurian taste. Unpasturised, to save the flavour.

Premium Genovese Pesto

Herbaceous, spicy paste from the Yemen. The latest in our range of signature pastes

Zhoug Paste

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite them.

Balsamic Pearls

Tangy little cousin to our celebrated 1.34 density balsamic

1.25 Balsamic Vinegar of Modena

Elegantly nutty, yet fresh and light, and in good balance. Great for finishing, dipping and dressings.

Taggiasca Extra Virgin Olive Oil

Single varietal, extra virgin olive oil with grassy herbal notes and a creamy feel; great for dressings and vinaigrettes.

Cornicabra Extra Virgin Olive Oil

95% Extra Virgin Olive Oil, 5% dried chilli, for a powerful alliance of fruity notes & heat.

Chilli Infused Olive Oil

A Heady white truffle aroma and taste just perfect for drizzling.

Extra Virgin Olive Oil with White Truffle

Use for finishing dishes, such as grilled fish, roast vegetables or soups and for dressing salads.

Early Harvest Arbequina Extra Virgin Olive Oil

An Agridulce with bold notes of dried fruit, especially raisin.

Oporto Agridulce

White Truffle Extra Virgin Olive Oil

Extra Virgin Olive Oil infused with heady white truffle for a clean finish with gentle lingering truffle notes. Fantastic drizzled over a classic mushroom risotto.

Chilli Infused Olive Oil

95% Extra Virgin Olive Oil, 5% dried chilli, for a powerful alliance of fruity notes and heat. Drizzle to add a kick to any dish.

Oporto Agridulce

Well-rounded, full-bodied bittersweet vinegar with bold notes of dried fruit, especially raisin. An excellent vinegar to deglaze a pan with, it brings together sauces with aplomb.

Black Olive Paste

Moroccan Douce olives blended with olive oil into a thick bold paste, with notes of aniseed and liquorice. An excellent baking ingredient, great for crostini or the perfect base for your own signature tapenade.

Botija

Peruvian olives with a pronounced fruity flavour. An extremely personable table olive, with strong notes of plum.

Picholines du gard

Creamy French olives from Languedoc; a little nutty, a little sweet, gentle hint of vanilla. An outstanding table olive that also works great in martinis.

Rose Harissa Mixed Nuts

Almonds, cashews and peanuts roasted in a Belazu Rose Harissa spice mix for a complex flavour with a warm spicy finish (since winning, we’ve actually revamped and enhance the recipe. So although technically our new Harissa nuts don’t have a star yet, let’s see how many stars it wins next time we enter…).

Barley Couscous

Deliciously nutty high fibre couscous with a bit of bite, and a much heartier flavour than its hard wheat counterpart.

Siyez

The worlds’ most ancient grain, cultivated in Turkey for over 10,000 years. It waited a long time to pick up its first Great Taste Award, commended in 2016 as being a versatile, golden grain that’s ‘pleasantly sweet and chewy, with a good nuttiness and bite’.

Makes savoury baking sensational, try it spread between layers of puff pastry

Black Olive Paste

Extremely personable Peruvian table olive, with strong notes of plum.

Botija

Picholines du Gard

Almonds, cashews and peanuts roasted in a Belazu Rose Harissa spice mix for a complex flavour and spicy warmth

Rose Harissa Nut Mix

Deliciously nutty high fibre couscous with a bit of bite

Barley Couscous

Pleasantly sweet and chewy, with a good nuttiness and bite,Siyez has been cultivated for over 8000 years

Siyez - Sold Out

Our 47th and 48th stars are bespoke olive mixes that we created exclusively for our customers

Cafe Rouge Olives       

Zizzis Table Olives   

48, 49 and 50, are gone but not forgotten, two ingredients that we no longer produce – not because they weren’t delicious. They were award winners, after all.

Rocket pesto    

Peppery rocket hand-in-hand with 24-month old Parmigiano-Reggiano and rough chopped pine kernel to make a standout pesto with a rich umami flavour.

Cassee des baux

A French varietal of green olive that is very expensive, due to its very limited harvest.

Black Pesto

A black olive pesto with semi-dried tomatoes and pine kernels that we stopped making in favour of our more popular Black Tapenade and Black Olive Paste.

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