Oluf Lorentzen Product Catalogue 2025 ENG by BK.no

Knowledge, diversity and quality

Welcome to the new product catalog and a new and exciting product range for 2025. Ever since the beginning in 1869, Oluf Lorentzen has contributed to foodlove and flavors from all over the world. For 155 years, we have satisfied our customers’ tastes and wishes – and we will continue to do so.

In this year’s product catalog, you will find a wide selection of products. As always, we focus on quality, new and exciting flavors and products, innovative newcomers as well as original, unique and authentic products.

We are constantly looking for the best products and suppliers, and we work hard to be innovative and stay ahead, in order to offer the market something extra. Over the years, we have introduced several new products to the Norwegian market, sometimes long before customers themselves were aware that this is something they want and need.

Cheese marmalade is a good example of how we introduced the market to a new product category. We discovered the first series of cheese marmalade in 2006. Consumers had to learn

how to serve this marmalade. Today, cheese marmalade is sold in all fresh produce counters in grocery stores in Norway. Something similar happened with fresh mozzarella, which was perceived as very special when we introduced this cheese to the market. Today, mozzarella is an everyday food for Norwegians.

At Oluf Lorentzen, we take our environmental and social responsibility seriously, and we make conscious choices about sustainability and the environment. We are Miljøfyrtårn certified, a member of Grønt Punkt Norge, Debio approved and part of the Industry Agreement on the Reduction of Food Waste. We are actively working to reduce food waste, including by delivering surplus goods to the Norwegian Food Centre for charitable purposes. By supporting Ethical Trade Norway, we also contribute to ensuring good working and environmental conditions at our suppliers.

We hope you enjoy this year’s catalogue and our rich product range, which invites you to take a culinary deep dive into new and exciting dishes and taste experiences.

Enjoy!

A world of flavors awaits you.

dry goods dry goods employees

We are constantly monitoring the market to pick up news, trends and wishes, both from customers and the industry, says chef Tatjana Henneman at Oluf Lorentzen.

Culinary industry insight

Oluf Lorentzen has several chefs working with our product portfolio. They provide solid culinary knowledge and insight into the industry.

Tatjana Henneman has worked at Oluf Lorentzen since 2013, first as a sales consultant/chef in Rogaland and Agder, from 2020 as KAM/Culinary Advisor at the head office in Vestby and responsible for Troms and Finnmark.

– In the catering industry, there are three of us with culinary certificates. Together, we have many years of experience and knowledge. Several of my colleagues have worked at Oluf Lorentzen for both 20 and 30 years, says Henneman.

Keeping

up with new trends and flavors

– We are constantly following the market to pick up news, trends and wishes, both from customers and the industry. It’s amazing what the industry is picking up, and we often get asked if we can get one or the other. It’s fun when we hit the mark and have success with something new, especially when we are the first to import the product to Norway, she says.

Oluf Lorentzen also has a large purchasing department that participates in trade fairs all over the world, precisely with a view to upcoming trends, goods and products that are new and exciting for the Norwegian market.

Did you know that ...

Believes in the pasta trend

– Are there any clear trends when it comes to products now?

– There is still a lot of Italian goods, such as cheese, cured meats and pasta. The pizza trend never seems to end, and new varieties are constantly emerging. Interest in Norwegian cheeses has also grown enormously in recent years – and is still increasing, says Tatjana Henneman.

Signals from Europe indicate that the next big ”boom” is pasta. Even though we in Norway are well acquainted with pasta, more pasta restaurants will probably emerge that are more authentic and true to the old and traditional.

Want the best and most authentic products

– What do chefs demand, and how much does quality of raw materials and products mean to chefs and cooks?

– Chefs want the best and most authentic products in the field they work in, for example pizza flour and fresh cheese from Italy for pizza restaurants. Broth and stocks from Oscar as well as fresh and dry quality pasta are also in demand, says Tatjana Henneman.

Oluf Lorentzen offers inspiration courses and demos for large and loyal customers, either internally at Vestby or at the customer’s premises. Topics for courses and demos include cheese, pasta and pizza.

Tatjana Henneman

Use the best ingredients

Good ingredients and high-quality products are crucial for the end result, but quality is also important when it comes to sustainability, says one of Norway’s up-and-coming chefs, Runa Kvendseth (26).

- Whether it’s cheese, tomatoes or other ingredients –for a chef, it makes a big difference to have access to the best ingredients. With pure flavors and quality products as a starting point, we can create what we want, an excellent end product. If the ingredients are of average or good quality, on the other hand, we have to add spices and other flavors to get the desired result, which takes both time and energy. All in all, it’s cheaper with good ingredients, says Runa Kvendseth, one of the most prominent female chefs in Norway today. If everything goes her way in the next few years, she could become Norway’s first female Bocuse d’Or participant.

A supplier who has the most Kvendseth finds that Oluf Lorentzen is a ”gathering point” where customers get what they want from one supplier.

– There are several smaller suppliers, but at Oluf Lorentzen you get “half the world” in one place, says Kvendseth. She is behind the delicious category images in this catalog and hopes that it can be a little inspiring. – For me, it is important that the produce is shortdistance, local and, not least, good.

Cheese

can be used for many things

She is more than happy to talk about cheese, not least about the diverse uses of cheese.

– Cheese is suitable for far more than the cheese platter. Cheese can be added to cakes and desserts, and above all used in meat dishes. A blue cheese burger, for example, is just fantastic.

– I encourage everyone to try it, says Kvendseth. Her personal favorite among blue cheeses is the world champion Nidelven Blå from Gangstad Gårdsysteri on Inderøy.

The Norwegian flavors

Among the flavor combinations she has selected for the category images, there are also some flavors from Oluf Lorentzen’s fresh and dry goods category.

– I have made something that is a bit typically Norwegian, with Norwegian flavors, but which may still not be completely Norwegian, she says with a smile on her face.

When it comes to dry goods, Oluf Lorentzen has an enormous range. Kvendseth spent time finding “her” flavors.

Competition chef

Kvendseth was on the Norwegian National Cooking Teams – Junior when they won World Championship bronze in 2018. She was commis for Håvard Werkland in Chef of the Year 2019, and in 2021 she participated as a candidate in Chef of the Year for the first time – and won both bronze and the sustainability award. In 2023, she finished outside the podium, but only a few points separated first and fifth place. Now she is well placed to become Norway’s first female Bocuse d’Or participant.

Encourages recruitment

Kvendseth is encouraging new recruitment to the industry, regardless of gender. And once people have been recruited, it is important to keep them in the industry.

– The dropout rate after the age of 30 is far too high. The goal must be to retain more, create good environments and good unity between chefs. We must facilitate better so that those who have children and families can also have the opportunity to work in renowned restaurants, says Kvendseth.

She is originally from Oslo, but currently lives in Stavanger where she works as a food specialist and concept manager for Fisketorget Stavanger. There, she mainly works with planning and development, but it is also important for her to be in the kitchen.

– Again; it is about recruitment. Even though I spend a lot of time developing dishes and menus, I want to be present and teach. Good training provides a basis for recruitment, she points out.

French and Scandinavian

– How would you describe yourself as a chef?

– I cook with French techniques and French flavors – interspersed with Scandinavian and “new Nordic”. The Scandinavian food is “light” and looks elegant. For me, it’s also about sustainability, about utilizing the whole animal or the whole vegetable. Sustainability also concerns the cutlery and plates we use, and perhaps most of all: the staff. The trend is clear; we are going back to the roots. The old cookbooks have been brought out again. Nothing is more gratifying, says Runa Kvendseth.

Cheese expertise for over 100 years

– It was when Norwegians started to travel on charter flights to Italy, Greece and Spain that they really discovered foreign cheeses, says Svein-Erik Backlund. He has been with Oluf Lorentzen since 2000 and has a background in both the brewing industry and Oluf Lorentzen stores.

Academy of Cheese

An above-average interest in cheese meant that Backlund acquired a broad knowledge. He began with product training on cheese for customers, which later developed into a degree at the English course institution Academy of Cheese, where he also teaches regularly.

– Even the cheese’s homeland, France, uses a lot of the same teaching materials. That says a lot about how

big and renowned this institution has become, he says enthusiastically.

Cutting-edge expertise in cheese

– The goal is for our customers to have cutting-edge expertise in our cheeses, says Backlund.

During the courses, customers learn about the process from raw materials to finished product, about the animals that provide milk, the cheesemaker who makes the cheese, storage and about the craftsmanship until the cheese ends up with the consumer. After completing the course, customers should be able to tell the good “hostess story”.

– This is important knowledge, because it should be a good experience to buy cheese from our customers, says Backlund.

Since the 1870s, cheese has been an important part of Oluf Lorentzen’s product range. – Sales did not pick up until the 1960s, but by the end of the 1970s we were Norway’s largest importer of cheese, says Svein-Erik Backlund, head of cheese training.

Large and important category

The cheese category is important to Oluf Lorentzen. Today, cheese accounts for around half of the turnover.

– We stock a wide range of well-known European cheeses. If we count all the cheeses in the assortment, including different cuts, we have just under 600. We have cheeses for all occasions, from the most common ones you buy in the store to the more exclusive ones served on special occasions, he says with satisfaction.

Increased interest in Norwegian cheese

10 percent of Oluf Lorentzen’s total cheese turnover is Norwegian-produced cheeses. And the volume and interest are increasing.

– The selection of and interest in Norwegian cheeses has increased from almost zero to significantly over the past ten years. Both the Supermarket chains and restaurants want to put Norwegian cheeses on the map. Every single week we take the maximum from the producers. Yet we are unable to meet demand. That is in a class of its own for Norwegian small-scale producers, says Svein Erik Backlund.

A good example is the award-winning world champion from Gangstad Gårdsysteri, Nidelven Blå – Every 14 days we take out around a hundred cheeses. The demand is possibly ten times more. This is still a golden story. Nidelven Blå has also paved the way for other cheeses produced by Gangstad Gårdsysteri, which now has significant additional sales of other types of cheese, he says with satisfaction.

Norwegian cheeses have won the World Cup three times, respectively in 2016 (Kraftkar, Tingvollost), 2018 (Fanaost, Ostegården) and 2023 (Nidelven Blå Gangstad Gårdsysteri).

Did you know that ...

Quality over quantity

The fact that the demand for Norwegian cheeses is greater than the supply means in practice that the campaign program must be limited. It takes time to make a good cheese, anywhere from three weeks to a year.

– It is important that Norwegian small-scale producers focus on quality over quantity. We do not want them to strive for volume requirements, which can come at the expense of quality, he explains.

It is not necessarily difficult to make a good cheese once. However, repeating the success time and time again is a fantastic craft.

– Just think about how the composition of the milk from the animals changes from January to June, with stalls in the winter and pastures in the summer. It takes knowledge, experience and good craftsmanship to make good cheese. It is a process that I have great respect for, says Backlund.

Backlund’s favorite

If he had to name one favorite cheese, it would have to be Swiss Gruyère.

– It comes in many shades and flavors, but you never doubt that it is a Gruyère. In France, it is used to au gratinate the traditional onion soup. You can also use it in cheese fondue or as a flavoring in sauces and soups. Gruyère also belongs on any cheese table, says Backlund – who, incidentally, always brings his favorite cheese with him when he gives courses.

– Partly because it tastes so good, but not least because it has so many uses, concludes Oluf Lorentzen’s cheese expert.

Oluf Lorentzen offers sales-oriented cheese courses for our major customers, either at our location in Vestby or at the customer’s premises. We also offer product training for specialists and professionals. Through the Academy of Cheese program, we also conduct certification courses. Contact us for more information.

Svein-Erik Backlund

Runa Kvedseth

Flavor combinations signed by

Delicious and tasty with cheese

Gangstad Edel white

Gangstad Nidelven blue (blue cheese cream)

Apple sorbet

Leonardi balsamic 10 years

Rye chips

Arco walnuts (candied)

cheese

GANGSTAD GÅRDSYSTERI

901210

GANGSTAD GÅRDSYSTERI

NORWEGIAN CHEESES

ORKLADAL YSTERI

NORWEGIAN CHEESES

EIKER GÅRDSYSTERI

THORBJØRNRUD YSTERI

STRANDLI GÅRD

901102 901103

901030 901031

901032

901035

NORWEGIAN CHEESES

901055

901051

901053

GÅRD MYRDAL GÅRD

901425

901426

901427

MYRDAL GÅRD

WINTHER YSTERI

907131 907132

SNERTINGDAL YSTERI SNERTINGDAL YSTERI

903200 903203

903208

903206 903256

903259

CHÈVRE

* Ordered upon request

904944

901782 904535 904542 904543

905824

905843

905842

905607

905608

905839

BLUE CHEESE

Ordered upon request

905872

905834

904076

905878

907096

907054

BLUE CHEESE

Ordered upon request

905833

905820

* Ordered upon request

905906 905907

951622

908109

907267

905882

905561

905543

Ordered upon request

905540

905631 905630 905592

952734

Ordered upon request

906498

906499

907263

907262

907281 907265

907274

907273

907264

907297

907294

907261

907298 907275

Ordered upon request

954169

907299

907300

907301

907302

907304

907306

* Ordered upon request

907228

907209

907104

907103

907599

906509

906552 906531

906503

906526

906512

906553

906554

906557

906570

906559

906560

907065

907069

907066

907064

906527

906521

906543

906542

906522

906528

906545

906525

958906

907072

907063

907045

906705

906707

906709

906703

906719

906723

906701

906712 906714 906717

906724

907052

907053

907055

* Ordered upon request

907036

907089

907023

951626

907024

907025

907030

905161

905151

905165

905186

907125 907157

907158

907159

FRESH CHEESE

907188

907218

FRESH CHEESE

907320

907146 907147

907142

907259

FRESH CHEESE

Ordered upon request

907149

907178

907175

907174

907237

907331

907224

907332

907330

907200

Ordered upon request

905441

905442

905428

905234

905235 905239

PROCESSED

907315

907316

909009

Ordered upon request

CHEESE WHEELS

907047

907048

907082

907083

907505

907519

907540

907541

907506

907518

907517

954060

907070

907074

CHEESE ACCOMPANIMENTS

430577

430578

CHEESE ACCOMPANIMENTS

430658 430660 430661

480457

480440 480445

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 well-aged Dutch goudas. We also offer a wide selection of long-matured Parmigiano Reggiano wheels, portion-packed 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.

www.oluf.no/skaffevarer

Medal-winning quality cheeses!

Flavor combinations

signed by Runa Kvedseth

Fresh and light with cured salmon

Garnviks Røkeri cured salmon

Garnviks Røkeri Frøyaflak

Dill emulsion, dill oil and dill

Sliced radish

Martin Pouret apple cider vinegar

Pickled cucumber

Jalapeño

fresh produ cts

ITALIAN MEAT PRODUCTS

501909

500980

501910

500981

501911

500982 500983

501912

501913

501044

500968 501236 501020

501237

501618

501240

500975

500978

501208

501210

501211

500952

500953

500969

500955

501026

500818

500816

500817

501705 501643 501625

500977

501630

501613 501642

501015

501512

501650 501647

501614

501037

501608 501703

501651

501615

501649

501238

501019

SPANISH MEAT PRODUCTS

500681

500612

500600

500610

500613

500732

500683

500682

500806 500805

500726

500729

500652

500653

500651

500601

500675

500671

500633

500636

500637

500719

500730

500731

500723

500724

500711

500721

500720

500722

500742

500740

500741

500713

500744

501170

501171

501119

501121

501149

501150

501144

501141

501139

SNACK SAUSAGES

451035 451044 451043

451036 451037 451038

980006

980007

980008

980009

980053 980054 980059

* Ordered upon request

960019

960030

960013

961251

961252

961284

HUMMUS & TAPENADES

FRESH PASTA

263656

263648

263646

263633

263647

263649

263650

263644

FROZEN BERRIES

CHILLED DESSERTS AND DAIRY

Ordered upon request

911100

911101

911011

911004

911007

911012

PIZZA BASES & FRESH DOUGHS

Ordered upon request

935042

935049

935048

935056

935051

935047

PIZZA BASES & FRESH DOUGHS

CHILLED SAUCES & DRESSINGS

385046

385047

385007

385004

385025

385026

385027

VEGAN

Flavor combinations

signed by Runa Kvedseth

Risotto and porcini mushroom symphony

Cordero risotto w/porcini mushroom

Mill & Mortar triple lemon pepper

Prosciutto de Parma gran riserva DOP

Borde porcini mushroom or other mushroom

Green oil

Peas

dry goods

263450 263451 263452

263478

263460

263461

263463

263464

263494

263466

263410

263411

263412

263445

132295

132293

132283

132284

132273

830207

830209

830941

LENTILS

BEANS - DRIED PEAS

130137

VEGETABLES – PICKLED AND CANNED

400208

400227

400231

400201

400202

400209

400211

VEGETABLES – PICKLED AND CANNED

400226

400232

400200

515184

400416

400409

400411

400422

400400

VEGETABLES – PICKLED AND CANNED

400424

400423

400420

190141

190138

190144

VEGETABLES – PICKLED AND

VEGETABLES – PICKLED

190408

190409

191267

192215

192205

192206

192207

192208

192202

192203

192113

192143

192138

192120 192117

192160

192130

192139

192122

TOMATO PRODUCTS

192209

TOMATO PRODUCTS

192221

192222

OLIVES - GREEK

480537

480530

480531

480534

OLIVES - GREEK

OLIVES - SPANISH

480632

OLIVES - SPANISH

OLIVES - FRENCH

OLIVES - ITALIAN

TRUFFLES

Ordered upon request

MUSHROOMS

190061

190062

190063

190064 190065 190066

190004

190006

190007

MUSHROOMS

SNAILS

189048

189050

189083

830920 830921

830923

830961

936050

936019

936021

186455 186456

186460

186461

186462

CAPERS & PICKLED TARRAGON

401121 401120 401122 401130

401140

401139

401137

* Ordered upon request

514595

514654

514596

514597

514641

514655

514585 514586 420500

514157 514158 514159

514160

514340 514345

514308

514309

513516

513514

513515

514900

514414 514419

514424

BALSAMIC VINEGAR

BALSAMIC CREMA & GLAZE

MALT VINEGAR

410425 410607

410622

VINEGAR

Ordered upon request

OIL - MOROCCAN & FRENCH

420910 420911

192503

192504

192505

380208

380209

380210

380205

380206

380207

451070

451071

451072

451073

451074

515215

515217

515280

515282 515283

515284

515285

MUSTARD

515202

515205 515193

515192

430025

JAMS & MARMALADE

430660

430661

430645

430646

430667 430647

430657

430658

430648

430664

430665

430666

FRUIT & CAKE FILLINGS, CANNED

CHOCOLATE

341617 341618 341619

341623

341602

341603

341604

CHOCOLATE

482604

482605

482606

480607

480608

480609

482607

482608

482645

Ordered upon request

491055 491057

491032

491062

491063

CRACKERS & TOAST

COOKIES & CAKES

342049

342050

COOKIES & CAKES

342098

342099

342103

342105

CRUSTINI

GRISSINI & LINGUE

CROUTONS

BAKING INGREDIENTS

430315

190301

130177

130170

130149

130172

130179

130282

130283

130148

130171

130178

130280

130281

130287

130288

130289

334198

130050

BEVERAGES & COCKTAIL ITEMS

BEVERAGES

341616

514587 514162

909015

909022

909023

909025

550306

550307

550308

370647

370660

370631

370632

970382

970384

970386

970376

970375

970398 Boska raclette quatro sort

970398

970401

970380

970381

970123

970124

970125

970200 970340

Tom Erling Karlsen

Salgs- og markedssjef Vestby T: 932 17 588 teka@oluf.no

Robert Støvind Kjedesalgssjef dagligvare Vestby T: 930 17 955 rost@oluf.no

Tone Wigernes KAM dagligvare Vestby T: 928 22 232 towi@oluf.no

Kjetil Stenbæk

Spaceansvarlig

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

EMPLOYEES

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

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

Line Legran

Sales representative

Møre og Romsdal, Trøndelag, Nordland og Svalbard

T: 930 17 960 lile@oluf.no

Roald Henne Sales representative Vestland T: 982 59 527 rohe@oluf.no

Roy Sjursen Sales representative Rogaland og Agder T: 970 52 551 rosj@oluf.no

Petter Tandberg

Innkjøps- og kvalitetssjef Vestby

T: 934 55 522 peta@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

Cato-André Østvold Innkjøper Vestby T: 473 54 977 caos@oluf.no

Hedda Goksøyr Innkjøper Vestby T: 480 24 093 hego@oluf.no

MARKETING

Tonje Hebnes Røssevold 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 Markedskoordinator Vestby

T: 990 40 229 maso@oluf.no

Torunn Smedal Kallmyr Salgs- og markedskoordinator Vestby T: 995 11 353 toka@oluf.no

Marianne Rapp Hauge Fotograf og innholdsprodusent Vestby T: 913 15 954 mara@oluf.no

SALES ADMINISTRATION

Kari Ø. Norstrøm

Kontorleder

Vestby T: 982 59 515 kano@oluf.no

Anne-Beate Nylund Salgs- og kundekonsulent

Vestby

T: 412 00 817 anny@oluf.no

Evy Flesche Kontormedarbeider

Vestby T: 982 59 516 evfl@oluf.no

Mona Kummernes

Kjede- og kundekoordinator

Vestby T: 982 59 502 moku@oluf.no

Christine Finstad Kundeserviceansvarlig B2C

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

EMPLOYEES

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

Design and production: bk.no

Product photo: oluf.no, bk.no and fogra.no

Food photo / styling: Tom Haga / Runa Kvendseth

Subject to product changes and printing errors

Postal address: P.O.Box 244, 1541

Visiting address: Toveien 22, 1540

Tel: (+47) 23 14 25 00 | www.oluf.no

Oluf Lorentzen AS

Vestby, NORWAY