TASTE TASTE TASTE
For 157 years, we’ve been searching the world for the best ingredients and the most exciting flavors and food products. So, let’s get one thing straight: Flavor is something we understand.
In a world of mass-produced goods, we value products with distinctiveness and quality, but also variety. Because as we know, taste is divided. That’s why we are constantly looking for the best suppliers and manufacturers within our categories, always looking for quality products that are broad, but also narrow. In other words: Diversity.
We like to challenge people’s taste buds and habits by offering new and innovative, often surprising, products and flavors. Some people probably frowned when we introduced cheese marmalade over 20 years ago. Today, cheese marmalade is a must on every Norwegian cheese board.
Oluf Lorentzen has one of the world’s leading cheese experts in its ranks, which our customers and partners benefit from. With approximately 600 cheeses in the range, we can guarantee that we have a cheese for every taste, from mild varieties to cheeses that require training to appreciate.
We spend a lot of time and resources looking for the very best ingredients and products from different corners of the world, which we also want people to have the opportunity to taste and enjoy. That is why we have a broad distribution network to private individuals, grocery stores, niche stores and restaurants.
As an importer and supplier of good flavors, it also comes with a responsibility to ensure that laws, rules and regulations are complied with. The keyword is sustainability. Over the past year, we have intensified our sustainability efforts throughout the entire value chain, including internally. We take our environmental and social responsibility seriously, including through the Eco-Lighthouse certification, Green Dot Norway, Debio and the Industry Agreement. With increased traceability, better transparency and a high degree of accountability, we strengthen our position as a supplier to trust, not only when it comes to taste, but also when it comes to good working and environmental conditions for producers, suppliers and our own employees.
A world of flavors awaits you.
DRY GOODS
Olive
Olive
SEASONAL, GENEROUS AND AUTHENTIC
A focus on clean, authentic food, high-quality ingredients, and a solid understanding of their origin. These are some of the emerging trends, according to Lise Finckenhagen, one of the country’s leading communicators of the joy of food and the art of cooking.
- There is a growing awareness of eating more seasonally and more locally. That’s good! The fact that more people choose local, seasonal ingredients is a win-win for both taste and the environment, says Lise Finckenhagen.
Local quality
Finckenhagen sees a clear trend that consumers want to know about what they eat, where the products are from and what the story behind them is. Then we are also willing to pay a bit more, she thinks.
– Food is strongly linked to emotions, especially in a turbulent world where it can be difficult to distinguish between what is real and what is fake. This reinforces the tendency for us to seek back to the natural and traditional, with locally sourced ingredients, pure flavors, which is genuine, generous and tangible.
It also contributes to increase pride in the raw materials we have available in Norway. Several people highlight the traditional dishes they grew up with, such as homemade bread, fricassees, food that takes time to make. In addition, our eyes have been opened to all the resources that are available in the nature around us, which is great.
Simple and contrasting
She also highlights Norwegian dairy products, which are world-class.
– Just think of all the delicious Norwegian cheeses that have been available in recent years! Several of the hard cheeses are good alternatives to, for example, Parmigiano Reggiano, Gryuère, Comté and Taleggio.
Let the ingredients shine
Lise Finckenhagen is behind the gorgeous category images in this year’s catalog, which are entirely based on Oluf Lorentzen’s diverse range.
Food is strongly linked to emotions.
– With good raw materials, 50 percent of the job is done, she believes – and adds that with good raw materials you can allow yourself to do the least possible. – Instead, use the unique nature and specific consistency or taste of the raw material to promote juiciness, sweetness or acidity.
Finckenhagen likes to use raw materials in new and playful ways. She herself is a fan of simple ingredients in new flavor combinations, often with an element of surprise, something contrasting that breaks with the preconceived notions and provides an exciting stop effect in the taste experience. Cauliflower in combination with carrot in a cake, for example, or dill in a chocolate mousse with stirred berries, both examples are from one of Finckenhagen’s latest cookbooks, Summer, which is one of the cookbooks in the series where she pays homage to the seasons.
Oluf Lorentzen selects the highest quality ingredients for their range and has already done some of the work for us. Just think of all the cheeses, both imported and Norwegianproduced. Or the canned tomatoes that are naturally sun-ripened, harvested and packed within 24 hours and full of flavor and sweetness when you are preparing the food, she says.
Sharing food is social
The way we serve our food is also influenced by trends. Sharing, or shared plates, is here to stay, Finckenhagen believes.
Lise Finckenhagen is a food promoter, chef and author of several cookbooks. She is known as an expert chef and judge on various television programs, including Masterchef and Top Chef, and a food columnist in various media.
– There’s a generosity to the concept—plating the food on a larger platter that is passed across the table, and everyone helps themselves. It becomes less formal, less stuffy, and it emphasizes the social aspect of the meal, the fact that we take the time to share both food and thoughts. Sharing a meal is so much more than just eating the same food, she emphasizes.
Make use of all the raw materials
Lise Finckenhagen has been in the food industry since she started as an apprentice chef at Eyvind Hellstrøm’s Michelin-restaurant Bagatelle in 1996. In 1998, she was named Young Chef of the Year before moving on to other top restaurants in France and Spain.
– People’s relationship with food has changed a lot during the 30 years I have been in the industry. Interest in food has increased significantly in Norway, and there are many skilled home cooks who know how to appreciate high-quality raw materials. There is also more focus on utilizing the entire raw material. This is good, not least in terms of food waste and sustainability, she points out – but would like to add:
Sustainability
– It might be good to clear up a bit about the concept of sustainability when it comes to food. What is sustainable in one place is not necessarily sustainable in another place. In Northern Norway it is something different than in Eastern Norway, in Italy something different than in Norway. It is about adjusting to what is local and in season where you are. It is also positive in terms of both quality and price. Vegetables, fruit, berries, mushrooms, fish and meat in season are also at their best in terms of taste. And with good ingredients, there is a shorter path to a tasty meal. If I were to give one tip to elevate your food, it would be this: Use real ingredients. That way, you control both the content and the flavor. And if the ingredients are also in season, you’ve already made many good choices, says Lise Finckenhagen.
An introduction to With
CHEESE
our Cheese Educator Svein-Erik Backlund
Oluf Lorentzen has Norway’s largest selection of cheese and is largely responsible for the growing interest in cheese in the country. Svein-Erik Backlund, Head of Cheese Education at Oluf Lorentzen, introduces the main categories of cheese, offering good examples for each.
Blue cheese
All cheese with marbling on the inside is categorized as blue cheese. While all other cheeses ripen from the rind inwards, blue cheese ripens from the core outwards. This reverse process is initiated by piercing the cheese. The air that enters contributes to the ripening/marbling of the curd. Oluf Lorentzen has many traditional blue cheeses in its range, including various Roquefort cheeses made from unpasteurized sheep’s milk and highly prized Norwegian cheeses such as Snertingdal Blå Viking and Gangstad Nidelven Blå. Gorgonzola, Saint Agur, Stilton and Montagnolo are other examples of traditional blue cheeses.
White mold cheese
White mold cheeses have a velvety exterior formed by a white mold rind that gives these cheeses a mild flavor and soft texture. Unlike blue mold cheeses, they ripen from the outside in. Brie and Camembert are white mold cheeses. The cheeses can be made from cow’s, sheep’s or goat’s milk (Chèvre) – or a mixture of these.
Svein Erik Backlund, head of cheese education at Oluf Lorentzen and several times a main and co-judge in the World Cheese Awards.
Washed-rind cheese
All washed-rind cheeses share the characteristic of having their surface washed with brine or a mixture of ripening cultures, typically applied one or more times during the maturation period. This gives a distinct flavor and a reddish-orange and slightly slippery exterior. The brine can also be mixed with wine, spirits, cider, beer, coffee or tea to enhance the flavour. French Epoisses, which are brushed with the brandy Marc de Bourgogne, is one of the best-known examples.
Washed-rind cheeses generally have good melting properties, and their consistency ranges from semi-firm to very firm.
Chèvre
together. Hard cheese can also be flavored, either within the curd itself or added to the rind/exterior.
Fresh cheese
Cheese – for everyday
and
festive moments – a flavour for every palate.
Chèvre, made from goat’s milk, varies greatly in form and consistency, from soft to firm. While some varieties are mild and fresh, others can be quite intense in both aroma and taste. French artisan cheeses often have a fuzzy or bloomy exterior, but their flavour is well-balanced between sweet, salty, sour, and bitter. The more expensive the cheese, the better it is balanced. French goat cheeses are particularly suitable for cooking, including uses like gratinating. If goat cheese is unfamiliar territory, it’s advisable to start with the firmer varieties, such as Prestholt Leirgrøv.
Hard cheese
Hard cheeses are made from the milk of cows, sheep, or goats. They vary greatly in texture—from soft to firm, hollow to solid—and are typically aged from a few months to several years. This process yields a wide range of flavors, from nutty, aromatic, and sweet, to sour, salty, and buttery.
Cheddar, Gruyère, Emmentaler, Gouda, Manchego, Parmigiano Reggiano (often referred to as Parmesan, a more general term also used for similar cheeses), and Comté – one of Europe’s great traditional cheeses – all fall into the hard cheese category, alongside the everyday Norwegian cheeses known as gulost or hvitost. Hard cheeses are excellent for slicing onto bread, but are also well-suited for gratins, soups, and sauces.
Smoked hard cheeses can be an exciting alternative, such as Scarmorza, Cacio, Provolone, and Pecorino. Hard cheeses are also produced in combination with other cheese types, exemplified by the English classic Huntsman, where Cheddar and the blue cheese Stilton are layered
Cheese protection labels
Fresh cheeses / cream cheeses are cheeses with a short ripening period. They are mainly used for cooking and span a wide range including Feta, Halloumi, Mozzarella, Mascarpone, and Ricotta. Fresh cheeses can be made from cow, sheep, or goat milk, or even pasteurized buffalo milk, as is the case with traditional Burrata.
The Scandinavian and German variety of salad cheese is usually made from cow’s milk, while Greek feta cheese, which is a protected brand, is made from sheep’s and goat’s milk and is one of the few cheeses that ripens in brine. Whipped cheeses with added flavor also belong to the fresh cheese category.
Processed cheese
These are hard cheeses with added emulsifying salts. Often, hard cheeses with cosmetic defects are used for this process. These cheeses are enhanced with different flavors and are sold, among other things, as spreadable cheese in tubes.
Did you know that…
cheese accounts for around half of Oluf Lorentzen’s turnover – and that 10 percent of the cheeses are Norwegian? it was the Frenchman Antoine Rouselle who invented the modern way of piercing blue cheese around 1850? He added blue mold from rye bread to the cheese curds, pierced the holes so that the bacteria could breathe – and voilà, Bleu d’Avergne was born with the famous marbling it has today. instead of cod liver oil, Italian children are given a spoonful of grated Parmesan?
A number of cheeses have protection labels that guarantee that the product has been produced according to defined requirements, such as geography, type of milk, production method, ripening and packaging. In France, the cheeses are labeled A.O.P. (Appellation d’Origin Protegée). In Italy, D.O.P. (Denominazione D’Origine Protetta) and in Spain, D.O.P. (Denominación De Origen Protegida).
SUSTAINABILITY SYSTEMATIZED
With 230 suppliers from 25 countries, it is important to have a good overview of sustainability at all levels. The company’s sustainability work has been significantly intensified in the last two years.
Sustainability encompasses the entire value chain, from the production of raw materials until the finished product reaches the consumer
– Increased focus on sustainability means that we place more and stricter demands on both ourselves and our suppliers, says Lisa Maslova, ESG Controller at Oluf Lorentzen.
Knowledge and documentation
To make good, knowledge-based choices, significant amounts of documentation are collected throughout the value chain, from the handling and production of raw materials to the production process, animal welfare, social conditions for workers, transport, energy use, waste management and packaging.
– Solid documentation enables us to make well-informed decisions and ensure sustainable development in an ever-changing world, says Maslova.
Traceability, transparency and accountability
More frequent extreme weather events, such as floods and droughts in several countries, including Europe, can create challenges at different levels in the value chain. Oluf Lorentzen also handles raw materials and products that may have a high-risk profile, for example related to deforestation, fraud or poor animal welfare.
– To get the best possible overview of the value chain, we carry out thorough risk analyses that include an assessment of countries with a high climate risk profile and raw materials with high risk. We follow regulations closely, both national and EU existing and upcoming
regulations, such as the Food Waste Act, the Deforestation Regulation and the Packaging Regulation. This gives us the necessary framework to ensure traceability, transparency and accountability in the value chain, says Maslova.
Involving employees
Oluf Lorentzen is in dialogue with supplier partners and financial partners to ensure that the sustainability strategy is aligned with their expectations and requirements as well. For the best possible implementation and follow-up within the company, an environmental group has also been established with representatives from the company’s various departments.
– The environmental group works with sustainability measures at all levels, also with a view to ensuring an inclusive and safe working environment for employees, says Maslova.
The Eco-Lighthouse Program and Ethical trade
Eco-Lighthouse certified since 2013.
Oluf Lorentzen has been Eco-Lighthouse certified since 2013. The certification sets several requirements, mainly related to energy use, waste management, purchasing and transport. However, this is not sufficient, says Maslova.
– We consistently have a close and trust-based collaboration with our suppliers, with a shared interest and understanding of all aspects of sustainability, says Lisa Maslova, ESG Controller at Oluf Lorentzen.
– Throughout 2025, we have been working to prepare our first independent sustainability report in accordance with the VSME standard (Voluntary Sustainability Reporting Standard). In this report, we will, among other things, include findings from double materiality analyses, quantitative data, and the disclosure of targets and measures for the company’s material topics. We are at the beginning of our sustainability journey. Even though not everything is in place, we want to make it clear that sustainability is central to all parts of our organization, concludes ESG Controller Lisa Maslova.
Did you know that…
we have donated 96 tons of food to Matsentralen in 2024.
we support local producers and are proud to have 227 goods in our product portfolio from 28 Norwegian suppliers.
we have invested in the Sedex platform to ensure high ethical standards in our value chain.
Delicious and good!
Signed by Lise Finckenhagen
CHEESE
GANGSTAD GÅRDSYSTERI
GANGSTAD GÅRDSYSTERI
GANGSTAD GÅRDSYSTERI
Varenr Vare
Varenr
NORWEGIAN CHEESES
ORKLADAL YSTERI
ORKLADAL YSTERI
YSTERI
Varenr Vare
901154
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901156 901157
GÅRDSYSTERI
Varenr
THORBJØRNRUD YSTERI
STRANDLI GÅRD
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NORWEGIAN CHEESES
Varenr Vare
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Coop
Varenr Vare
Varenr Vare
MYRDAL GÅRD
GÅRD
Varenr
901425
901426
901427
Varenr
901450
NORWEGIAN CHEESES
MYRDAL GÅRD
NORWEGIAN CHEESES
SNERTINGDAL YSTERI
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NORWEGIAN CHEESES
SÆTERSTAD GÅRD
TVERÅS GÅRDSMAT
Varenr
901370
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903200 903203 903208
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903206 903256
905566 903140
903222
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903240
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CAMEMBERT
905913
903618
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CHÈVRE
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CHÈVRE
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BLUE CHEESE
Varenr
905824
905843
905842
BLUE CHEESE
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905872
905834
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905833
905822
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BLUE CHEESE
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Asko Rema Coop
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905906
905907
951622
907267
905882
905543
905597
905598
905535
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905540
905631 905630 905592
905553
WASHED RIND CHEESE
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905571
906750
906952
907274
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907264
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907283
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906716
Varenr
907297
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907299
907300
907301
Varenr
907302
907304
907306
954169
956010
951620
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907212
907228
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907204 907329
Varenr
907122
907103
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906598
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906592 Varenr
906556
906558
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906512
906553
Varenr
906557
906570
906560
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906513
906506
906514
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907065
907069
907066
907064
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906527
906521
906528
Varenr
955999
906950 906585
907072
907090
Varenr
907045
907063
HARD CHEESE
Varenr Vare
Varenr Vare
906656
906654
906655
Varenr
Varenr
906705
906707
906709
Varenr
906703
Varenr
Varenr Vare
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Coop
Varenr Vare
907052
907053
907055
Bestillingsvare
Varenr Vare
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907024
907025
907030
FRESH CHEESE
Varenr
Varenr Vare
Asko Rema Coop
FRESH CHEESE
Varenr
Varenr
Varenr
FRESH CHEESE
907180
907197
907196
907188 907218 Varenr
FRESH CHEESE
* Bestillingsvare
Varenr Vare
907247
907166
907165
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FRESH CHEESE
Varenr
907156
907184
FRESH CHEESE
Varenr
Varenr
Varenr Vare
FRESH CHEESE
907332
907330
907200
907178
907175
907174
907237
907331
FRESH CHEESE
Varenr
905441
905443
905442 Varenr
PROCESSED
Bestillingsvare
Varenr
Varenr Vare
Varenr
906847
906848
906849
Varenr Vare
CHEESE WHEELS
907048
907082
907083
907505
Varenr
907519
CHEESE WHEELS
* Bestillingsvare
Varenr Vare
907506 907518 907517
954060
907070
907074
CHEESE ACCOMPANIMENTS
Varenr Vare
430577 430578 Varenr
430580
Varenr Vare
Rema Coop
CHEESE ACCOMPANIMENTS
Varenr Vare
Varenr
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CHEESE ACCOMPANIMENTS
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Varenr
430658 430660 430661
Varenr Vare
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Asko Rema Coop
Varenr Vare
Asko Rema Coop
Varenr Vare
Rema Coop
NORWAY’S LARGEST SELECTION OF CHEESE
Oluf Lorentzen has Norway’s largest selection of cheese, and you can find our wide range in this product catalog and on our website.
The items marked with * in the product catalog are part of our order assortment, also called skaffevarer. Our order assortment is exclusive cheeses in various ripening and sizes, as well as a wide selection of exciting foods that we take in in smaller volumes on order or for special occasions.
In our assortment of stock items, you will find exciting varieties of Stilton cheese, cave-aged cheddar and wellaged Dutch goudas. We also offer a wide selection of long-matured Parmigiano Reggiano wheels, portionpacked hard cheeses, chocolate, mustard and various dressings.
A medal-winning cheese in the order assortment is the fantastic Rogue River Blue. This cheese was world champion in the World Cheese Awards 2019 and is known for its complex taste and packaging of pear liqueur-soaked grape leaves.
This is the cheese for those who want a unique and exciting cheese counter. Our produce also includes exquisite Norwegian products. Vellagret Bufar is a cheese that offers an intense flavor with nutty notes, while Myrdal Ibex has a round, creamy and intense flavor. You can also order different types of whole sides of salmon from the taste test winner Garnviks Røkeri.
If you or your store is looking for something special in our produce assortment, please contact your local salesperson or our customer center for tips, advice and ordering. Scan the QR code and log in as a corporate customer to see our exciting selection.
Medal-winning quality cheeses!
www.oluf.no/skaffevarer
Delicious and good!
Signed by Lise Finckenhagen
FRESH PRODUCTS
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ITALIAN MEAT PRODUCTS
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501044
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500968 501236 501020
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501237
501618
500975
500978
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501208
501210
501211
501018
500952
500953
500951
Varenr Vare
EPD Asko Rema Coop AIP
Varenr Vare EPD Asko Rema Coop AIP
501644
501648
501218
501017
501033
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Asko Rema Coop
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501705 501643
501625
500977 501704
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501630 501631 501632
501633
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501613
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501650
501037 501014
501606 501060
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501608
501602
501617
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501214 501011
501609 501610
500681
SPANISH MEAT PRODUCTS
Varenr
500683 500682 500729
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500652
SPANISH MEAT PRODUCTS
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500723
500724
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500711
500710
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500721
500720
500722
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EPD Asko Rema Coop AIP
500742
500740
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500741
500713
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FRENCH MEAT PRODUCTS
Varenr
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Varenr
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501144
501141
501139 Varenr
501123 501131
501133
CURED MEAT SNACKS
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Rema Coop
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Rema Coop
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Rema
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980003
980006
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980007
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Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
960019 960020 960021
960013
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Asko Rema Coop AIP
960017
960018
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961284
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EPD Asko Rema Coop AIP F-pak, GTIN
Varenr
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HUMMUS AND TAPENADES
Varenr Vare
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HUMMUS AND TAPENADES
FRESH PASTA
Varenr
FROZEN BERRIES
CHILLED DESSERTS AND DAIRY
Varenr
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199836
911100
911101
911010
Varenr Vare
911004
911007
911012
IKKE KJØLEVARE
PIZZA BASES
935057
935049
Varenr Vare
935048
935056
935051
935047
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Asko Rema Coop AIP
PIZZA BASES
GLUTEN-FREE PIZZA BASE
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Varenr
CHILLED SAUCES AND DRESSINGS
Varenr Vare
Rema Coop AIP
Varenr Vare
385053
Varenr Vare
385007 385004 385054
CHILLED SAUCES AND DRESSINGS
Varenr Vare EPD Asko Rema Coop AIP F-pak, GTIN
385025 385026
Varenr Vare
VEGAN AND VEGETARIAN
Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
Delicious and good!
Signed by Lise Finckenhagen
DRY GOODS
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Varenr
Varenr
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Asko Rema Coop
263427
263428
263425
263426
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263478
263463
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263434
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Asko Rema Coop AIP
Varenr
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Asko Rema Coop
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Asko Rema Coop
263475 263476 263491
263465
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GLUTEN-FREE PASTA – DRY
263680
263501
Varenr Vare
263400 263401
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Rema Coop
Varenr Vare
Asko Rema Coop AIP
Varenr Vare
Asko Rema Coop
Varenr Vare
180200
830942
Varenr Vare
830207
830209
830941
QUINOA, COUSCOUS, AND BULGUR
LENTILS
Varenr
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BEANS – DRIED
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EPD Asko Rema Coop AIP
GTIN
Varenr Vare EPD Asko Rema Coop AIP
130135 190205
220110
220109
VEGETABLES – PICKLED AND CANNED
Varenr
VEGETABLES – PICKLED AND CANNED
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400411
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VEGETABLES – PICKLED AND CANNED
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VEGETABLES – PICKLED AND
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VEGETABLES – PICKLED AND CANNED
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VEGETABLES – PICKLED AND
Bestillingsvare
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191110
VEGETABLES – PICKLED AND CANNED
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Asko Rema Coop
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190408
190409
191267
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400212 400213
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TOMATO PRODUCTS
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192215
192205
192206
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TOMATO PRODUCTS
192202
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192142
192150
192108
192159
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192113
192107
192132
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192120
192117
192160
192130
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Rema Coop
192139
192122
TOMATO PRODUCTS
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192209
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192166
192170
192175
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480814
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480551 480552 480555
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Varenr
Varenr
Varenr Vare
Varenr Vare
480703 480710
480711
Varenr Vare
400219
480660
400218
400228
TRUFFLES
Varenr
TRUFFLES
Varenr
199860
Varenr Vare
MUSHROOMS
Varenr Vare
Asko Rema Coop
190067
Varenr Vare
190061
Varenr Vare
190064
MUSHROOMS
SNAILS
Varenr Vare
190004
190080
Varenr Vare
Varenr
830920 830921
830923
830961
Varenr Vare
THAI FOOD
Varenr Vare
INDONESIAN FOOD
Varenr
INDONESIAN FOOD
MEXICAN FOOD
Varenr
192300
192316
192314
Varenr
JAPANESE FOOD
SOUP
Varenr
Varenr
181020
181025
181022
181040
180211
180210 186457
CAPRES AND PICKLED TARRAGON
Varenr Vare
186462
186474
186470 186471
CAPRES AND PICKLED TARRAGON
Varenr Vare
Varenr Vare
* Bestillingsvare
Varenr
514512
Varenr Vare
Varenr Vare
514580
Varenr Vare
Asko Rema Coop
Varenr Vare
Rema Coop
514546
Varenr Vare
514653 514545
Varenr Vare EPD Asko Rema Coop AIP F-pak, GTIN
514645
Varenr Vare
Varenr Vare
514592 514506
Varenr Vare
Bestillingsvare
Varenr Vare
514656
514654
514655
514585
Varenr
Varenr Vare
Varenr
513516
513514
513515
514901
514950
514951
514952
514414
514419
514424
514425
514445
514410
514408
514409
514407
514411
514398
514399 Varenr
514438
BALSAMIC VINEGAR
BALSAMIC VINEGAR
BALSAMIC CREMA AND GLAZE
MALT VINEGAR
VINEGAR – FRENCH
OLIVE OIL – MOROCCAN AND FRENCH
420501
Varenr Vare
Varenr
Varenr Vare
Asko Rema Coop AIP F-pak, GTIN
Varenr Vare
Varenr Vare
FLAVORING
Varenr
380455
192503
192504
192505
Varenr Vare
380804 380805
Varenr Vare
Asko Rema Coop
380427 380428 390521
Varenr
Varenr Vare
Varenr Vare
Varenr Vare
Asko Rema Coop AIP
Varenr Vare EPD Asko Rema Coop AIP
GTIN
192119 192110
192111
192112
Varenr Vare EPD Asko Rema Coop AIP
GTIN
FLAVORING AND SAUCE
Varenr
Varenr Vare
FLAVORING AND SAUCE
Varenr Vare
Varenr Vare
Asko Rema Coop AIP
Varenr Vare
Asko Rema Coop AIP
Varenr
Varenr Vare
WINE FOR COOKING
KETCHUP
Varenr
Varenr
Varenr Vare
MUSTARD
Varenr
Varenr Vare
Varenr Vare
Varenr Vare
Varenr Vare
Varenr Vare EPD Asko Rema Coop AIP
430660
430661
430645
430646
Varenr Vare
EPD Asko Rema Coop AIP
430667 430647
430657
430658
Varenr Vare
430648
Varenr Vare
Varenr Vare
Varenr
430519
430518
430516
DESSERT SAUCE
Varenr
480434 480435
Varenr
MARSHMALLOWS
340901
340908
340906
Varenr
341605
Varenr Vare
Varenr
482600
Varenr Vare
482605
480609
480607
480608
Varenr Vare
482607
482608
482609
482610
Varenr Vare
Varenr Vare
491060
491063 491064
Varenr
491065
482473
482475
Varenr Vare
CRACKERS AND TOAST
Varenr
334305
334307
334308
334310
Varenr Vare
CRACKERS AND TOAST
Varenr
Varenr
CRACKERS
Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
Varenr Vare
Asko Rema Coop AIP
COOCKIES AND CAKES
Varenr Vare
342041
342042
342047
Varenr Vare
Asko Rema Coop
COOCKIES AND CAKES
Varenr
Varenr
COOCKIES AND CAKES
Varenr Vare
Asko Rema Coop AIP F-pak, GTIN
Varenr Vare
Varenr
CRUSTINI
GRISSINI AND LINGUE
GRISSINI AND LINGUE
Varenr
Varenr
Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
334220
334221
334222
334208
Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
334143
334144
334145
Varenr Vare
Asko Rema Coop AIP
TARTLETS AND CRUSTS
Varenr Vare
Varenr Vare
Varenr
BAKING INGREDIENTS
Varenr
Varenr Vare
Varenr Vare
BAKING INGREDIENTS
Varenr
430315
190301
130177
FLOUR
Varenr Vare
Varenr Vare
Varenr Vare
FLOUR
130179
Varenr
130280 130281 130287
Varenr Vare
Varenr
130284
130288 130289
Varenr
Varenr Vare
Rema Coop
Varenr
Varenr Vare
560000
560002
560004
550400
550401
550402
550405
550407
Varenr Vare
Varenr Vare
Varenr Vare
480422
480407
480398
Varenr Vare
514654
Varenr Vare EPD Asko Rema Coop AIP
Varenr Vare
Varenr Vare
Varenr Vare
Varenr
Varenr Vare
Rema Coop
Varenr Vare
341616
514587
514656
514654
514655
Varenr Vare
Varenr Vare
550306
550307 550308
Varenr Vare EPD Asko Rema Coop AIP F-pak, GTIN
480471
550305 550309
Varenr
370647
370648
370660
Varenr Vare
901371
970376
970375
Varenr
970407
970380
970381
Varenr Vare
EPD Asko Rema Coop AIP F-pak, GTIN
970103
970104
970107
Varenr Vare
Asko Rema Coop AIP
970105
970106
970108
EMPLOYEES
Tom Erling Karlsen Salgs- og markedssjef Vestby T: 932 17 588 teka@oluf.no
Robert Støvind Salgssjef dagligvare Vestby T: 930 17 955 rost@oluf.no
Tone Wigernes KAM dagligvare Vestby T: 928 22 232 towi@oluf.no
Kjetil Stenbæk Leder space Vestby T: 930 38 219 kjst@oluf.no
Svein-Erik Backlund
Selgerleder Vestby T: 902 15 547 seba@oluf.no
Åsa Landing
Selgerleder drift
Oslo
T: 930 17 953 asla@oluf.no
Bo Mikael Palmquist
Salgskonsulent
Oslo, Akershus, Buskerud og Østfold
T: 988 66 756 mipa@oluf.no
Eirik Berge
Salgskonsulent
Oslo, Akershus, Buskerud og Østfold
T: 908 57 078 eibe@oluf.no
Lars Hol
Salgskonsulent Oslo, Akershus, Buskerud og Østfold
T: 900 14 070 laho@oluf.no
Linn Cecilie Søreng
Salgskonsulent Oslo, Akershus, Buskerud og Østfold
T: 930 76 796 liso@oluf.no
Tor Fredrik Larsen
Salgskonsulent
Oslo, Akershus, Buskerud, Østfold og Innlandet T: 971 10 166 tola@oluf.no
Jan Robert Stabæk Salgskonsulent Akershus, Buskerud, Østfold, Vestfold og Telemark T: 928 31 348 jast@oluf.no
Knut Skjølås Salgskonsulent Akershus, Buskerud, Østfold og Innlandet T: 930 17 952 knsk@oluf.no
Alex K. Hansen Salgskonsulent Akershus, Buskerud, Østfold, Vestfold og Telemark T: 930 17 950 alex@oluf.no
Frode Berentsen
Salgskonsulent Vestfold og Telemark T: 970 47 487 frbe@oluf.no
Rune Osuldsen
Salgskonsulent Agder
T: 930 17 961 ruos@oluf.no
Per E. Handeland
Salgskonsulent
Rogaland og Agder
T: 920 89 667 peha@oluf.no
Nina Dethloff
Salgskonsulent
Rogaland og Vestland
T: 908 55 621 nide@oluf.no
Geir Olav Krogvik
Salgskonsulent Vestland
T: 917 04 202 gekr@oluf.no
Rune Gundersen
Salgskonsulent Vestland
T: 922 32 390 rugu@oluf.no
Henning M. Hanssen
Salgskonsulent Møre og Romsdal T: 411 04 390 heha@oluf.no
Marianne Lindseth
Salgskonsulent Innlandet og Trøndelag T: 982 83 851 mali@oluf.no
Geir Hansen Salgskonsulent Nordland, Troms og Finnmark T: 908 82 329 geha@oluf.no
Vidar Albriktsen Salgskonsulent Nordland, Troms og Finnmark T: 970 16 230 vial@oluf.no
Vegard Engen Salgskonsulent Oslo, Akershus, Buskerud og Østfold T: 924 41 999 veen@oluf.no
Tom Erling Berg Sales director foodservice Vestby T: 930 17 951 tobr@oluf.no
Vegard Halden Vinje KAM foodservice, Ecommerce Manager Vestby T: 924 63 369 vevi@oluf.no
Tatjana Henneman KAM Culinary Advisor Vestby, Troms og Finnmark T: 922 43 176 tahe@oluf.no
Stine Mari Kaspersen KAM Special trade & Restaurant
Oslo T: 959 74 687 stka@oluf.no
Andrea Di Manno
Italian Specialist Sales representative Hele landet / Intero paese T: 920 24 492 anma@oluf.no
Mariesophie Rosencrantz
Sales representative
Oslo
T: 924 08 881 maro@oluf.no
Per Øivind Øierud
Sales representative
Oslo, Akershus, Buskerud, Østfold og Innlandet
T: 930 17 954
peoi@oluf.no
Petter Paus Nielsen
Sales representative
Oslo, Akershus, Buskerud og Østfold
T: 928 45 045
peni@oluf.no
Bjørn Torgersen
Sales representative Akershus, Buskerud, Østfold, Vestfold og Telemark T: 930 17 956 bjto@oluf.no
Alexander C. G. Ludviksen
Sales representative Trondheim, Tromsø, Nordland og Møre T: 922 57 604 algr@oluf.no
Line Legran
Sales representative Møre og Romsdal, Trøndelag, Nordland og Svalbard T: 930 17 960 lile@oluf.no
Roald Henne
Sales representative Møre og Romsdal, Vestland T: 982 59 527 rohe@oluf.no
Roy Sjursen
Sales representative Rogaland og Agder T: 970 52 551 rosj@oluf.no
Lars Stokke Gjerpe
Innkjøpssjef Vestby T: 924 32 711 lagj@oluf.no
Marianne Pedersen
Produktsjef Vestby T: 924 15 894 mape@oluf.no
Marte Andersen
Produktsjef Vestby T: 932 88 077 maan@oluf.no
Linn Westerheim Imsen
Produktsjef Vestby
T: 906 19 218 liim@oluf.no
Cecilie Baann
Produktsjef Vestby T: 450 20 366 ceba@oluf.no
Malgorzata Jedrusik Produktsjef Vestby
T: 967 15 658 goje@oluf.no
MARKETING
Cato-André Østvold Innkjøper Vestby T: 473 54 977 caos@oluf.no
Hedda Goksøyr Innkjøper Vestby
T: 480 24 093 hego@oluf.no
Tonje Røssevold Brenden Controller Vestby T: 916 40 952 toro@oluf.no
Pernille Hjemli Kvalitetskonsulent Vestby T: 414 20 711 pehj@oluf.no
Siw Birgitte Schei Transport import/fortolling Vestby T: 977 87 589 sisc@oluf.no
Tore Martinsen
Transport import/fortolling Vestby T: 934 35 989 toma@oluf.no
Marit Henriksen Larsen Transport import/fortolling Vestby T: 477 17 257 mala@oluf.no
Teresita Kristiansen Markedsansvarlig Vestby T: 992 80 922 tekr@oluf.no
Maren Solheim Salgs- og markedskoordinator Vestby T: 990 40 229 maso@oluf.no
Torunn Smedal Kallmyr Markedskoordinator og nettredaktør Vestby T: 995 11 353 toka@oluf.no
Marianne Rapp Hauge Fotograf og innholdsprodusent Vestby T: 913 15 954 mara@oluf.no
SALES ADMINISTRATION
HR, IT, AND FINANCE
Kari Ø. Norstrøm Kontorleder Vestby T: 982 59 515 kano@oluf.no
Anne-Beate N. Edström Salgs- og kundekonsulent Vestby T: 412 00 817 anny@oluf.no
Mona Kummernes Kjede- og kundekoordinator Vestby T: 982 59 502 moku@oluf.no
Christine Finstad Kundeserviceansvarlig B2C oluf.no
Vestby T: 452 58 996 chfi@oluf.no
Martin Lorentzen Daglig leder Vestby malo@oluf.no
Jarl Eirik Bærø IT-sjef Vestby T: 928 95 290 jaba@oluf.no
Hjørdis Bråten IT-konsulent/kredittansvarlig Vestby T: 926 31 623 hjbr@oluf.no
Christoffer Borchgrevink Lorentzen Økonomisjef Vestby T: 952 13 494 chlo@oluf.no
Anne Grete Flækøy Wettergreen HR/Personal Vestby T: 905 65 810 anwe@oluf.no
Elizaveta Maslova ESG controller Vestby T: 988 18 529 elma@oluf.no
Matthias Hartung Driftssjef
Vestby
T: 932 67 255 maha@oluf.no
Steinar Kristiansen Driftsleder
Vestby
T: 930 17 962 stkr@oluf.no
Raza Habib
Skiftleder
Vestby
T: 982 59 572 hara@oluf.no
Vidar Nemeth-Bjørkli Driftsleder
Vestby
T: 982 59 580 vibj@oluf.no
Simen Gundersen Skiftleder
Vestby
T: 909 34 858 sigu@olug.no
Einar Høitomt Assisterende skiftleder
Vestby
T: 982 59 523 eiho@oluf.no
Jens Nordin Assisterende skiftleder
Vestby
T: 982 59 523 jeno@oluf.no
Magnus Grundstrøm Assisterende skiftleder
Vestby
T: 984 38 771 magr@oluf.no
Yousif Ramo Skiftleder
Vestby
T: 982 59 523 yora@oluf.no
For terms of sale, see oluf.no/infosenter
Mail: firmapost@oluf.no
Telephone: (+47) 23 14 25 00
oluf.no
Design and production: bk.no
Product photo: oluf.no, bk.no and fogra.no
Food photo / styling:Sara Johannessen / Lise Finckenhagen
Subject to product changes and printing errors
© Oluf Lorentzen AS 2026
Lorentzen AS
Postal address: P.O.Box 244, 1541 Vestby, NORWAY
Visiting address: Toveien 22, 1540 Vestby, NORWAY
Tel: (+47) 23 14 25 00 | www.oluf.no
Oluf